Recently, at one of my local restaurants I ordered a seafood dish that was served in a blue sauce. A blue sauce? Yes. The sauce was made using Blue Curacao liqueur. Blue Curacao is a sweet and slightly bitter, vibrant blue colored liqueur originally made from dried orange peels found on Curacao, an island in the Caribbean.
I know that Blue Curacao is used primarily for cocktails. However, given that it was used in a savory dish, this certainly got my attention. I wanted to try and recreate this mystic sauce, so I did some experimenting for a few days and came up with my own version of a savory blue sauce.
1 shallot, minced
2 garlic cloves, crushed and roughly chopped
1 bay leaf
2 oz. fresh lemon juice
1 teaspoon lemon zest
3/4 cup Blue Curacao Liquor
4 oz. (1/4 stick) unsalted butter at room temperature, cut into 1 inch pieces
|Scallops and Flounder|
|MOLE' CULE R Kit|
1 sachet (2 grams) soy lecithin
2/3 cup water
2/3 cup lemon juice
Spoon foam over finished dish as a garnish.
Although I was told there was "too much" foam on the dish, all the flavors were there and came together very nicely.