Umami Fermented Sauce
Directions
- 1Heat 250ml of water to 70°C. Add 7.5g of kombu and let it infuse for 1 hour.
- 2Remove the kombu, reheat to 70°C, and add 7.5g of dried ceps.
- 3Let the mixture sit for 30 minutes, then strain and chill.
- 4In a separate bowl, mix 75g of fermented vegetable juice, 15g of fermented mushroom juice, 75g of dashi, 75g of crème fraîche, and 0.5g of xanthan gum (previously dissolved in 35ml of water).
- 5Heat the mixture to 70°C.
- 6Slowly emulsify with 75g of cubed butter, blending until silky.
- 7Strain the sauce, season with salt and vinegar, and let it cool.
Ingredients
- 250 ml water
- 7.5 g kombu
- 7.5 g dried ceps
- 75 g fermented vegetable juice
- 15 g fermented mushroom juice
- 75 g dashi
- 75 g crème fraîche
- 0.5 g xanthan gum
- 35 ml water
- 75 g cubed butter
- 0 g salt
- 0 ml vinegar
Equipment
potsieveimmersion blenderthermometer
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