From: Executive chef John Jackson, Bocanova, Oakland, CA.
½ lb. butter
½ lb. number one uni (sea urchin roe)
1 Tbsp. salt
as needed, olive oil
1 bottle chardonnay
1 bunch thyme
1 parsnip, large dice
1 turnip, large dice
1 rib celery, large dice
2 shallots, sliced
4 cloves garlic, sliced
1 tsp. black peppercorn
1 bay leaf
1 bulb fennel, large dice
Blend butter, uni (sea urchin roe) and salt in food processor until smooth like peanut butter. Freeze as you would hotel butter.
Sweat vegetables in olive oil, starting with parsnip. Add wine and seasoning. Mix ingredients and reduce liquid to 1/3. Add 1 cup of water and cook another 5 minutes; strain.
To order: Add 4 Tbsp. sea urchin butter to 2 Tbsp. liquid and swirl until you have made a beurre blanc. Season with thyme, salt and pepper.
