yield: 6 quarts
Ingredients
- 3 heads of cauliflower, leaves removed, rough chop
- 5 oz peeled shallot
- 3 oz lemon grass, chopped
- ½ lb butter
- 1 gal water
- 1 qt heavy cream
- ½ ea lemon, juiced
- 3 T kosher salt
Directions
In a sauce pot, sweat the shallots and the lemon grass. Add the cauliflower and sweat about 15 minutes. Add one gallon of water and reduce by 1 qt. Add 1 qt of cream and simmer about 20 minutes. Puree in the vitamix and run through a chinois. Season with the lemon juice and salt.
