We tasked Ashley Sargent, Head Chef at the University of Cambridge, to create two delicious dishes with Original Whirl and Garlic & Herb Whirl, as part of H2O publishing’s Road Test feature.
Ashley created an asparagus and poached egg dish with a classic hollandaise sauce using Original Whirl, as well as a steak with fondant potatoes and sautéed vegetables using Garlic & Herb Whirl, with the addition of a tasty BBQ jus using Lion Sauces.
Featuring in the August edition of Dine Out magazine, the Road Test highlights just how easy it is to use across your menu and in so many applications – from sautéing to Sous Vide, in sauces and to glaze vegetables.
Discussing Whirl, Ashley said: “The dishes I produced really demonstrate how adaptable Whirl can be in classic recipes as a substitution for butter, while retaining the flavour integrity. I used both butter alternatives in all of the cooking – from searing to sautéing, emulsifying, confit and glazing, to really show the endless uses of the product.”
Sarah Lesser-Moor, Brand Manager at Whirl, said: “We always say that Whirl has great multi-menu versatility and can be used anywhere butter is used in your menu – so it was great to give Ashley free rein to create two fantastic classic dishes using Whirl.
“There are so many benefits to using Whirl instead of butter – as Ashley demonstrates – including that Whirl can be brought to a higher temperature than butter – and it tastes just as great – despite the fact it’s an entirely plant-based product.”
Other benefits to using Whirl include the fact that it’s a cost-effective alternative to butter (up to 75% cheaper), it’s suitable for lots of different dietary requirements and it’s also healthier – containing 82% less saturated fat than butter.
If you’d like to put Whirl to the test for yourself, contact us to request a free sample today!