Equipment
Steamer pot
or Large saucepan with a fitted steaming basket and lid
Ingredients
4 servings
Steaming Base
- 700 ml chardonnay
- 120 ml water
- 1 bay leaf
- 2 g rosemary, fresh sprigs
- 3 g thyme, fresh sprigs
- 1 g black peppercorns, whole
- 1 lemon, thinly sliced
Method
01
Combine the chardonnay, water, bay leaf, rosemary sprigs, thyme sprigs, peppercorns, and lemon slices in the steamer pot.
02
Heat the mixture over high heat until it reaches a full boil at 100°C (212°F).
Look for: Large, vigorous bubbles breaking the surface
03
Reduce the heat to low and simmer the liquid for 1 minute to infuse the aromatics.
1mLook for: Small, gentle bubbles around the edges
04
Place the steaming basket with your ingredients over the liquid. If the liquid level drops during the steaming process, add boiling water as needed.
Chef's Notes
- For a more intense herbal aroma, lightly bruise the rosemary and thyme sprigs before adding them to the liquid.
- Ensure your Chardonnay is dry; a sweet wine will overpower the delicate flavors of the food being steamed.
- Taste the steaming liquid before adding your ingredients. You can adjust the lemon or herbs based on your preference, but remember it will be diluted by the steam.
- Using a wide, shallow pot for steaming will allow for more surface area of the liquid to be exposed to the steam, maximizing flavor infusion.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in portions for later use.
Reheating: Bring to a boil before use.
