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Includes
For Sauce
-
10 grams Phase clarified
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35 grams chopped shallots
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2 grams thyme leaves
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10 grams black garlic crushed (approximately 5 cloves)
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100 grams red wine
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300 grams plant jus
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100 grams Flora Plant 15% plant-based cream
For Reduction
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80 grams champagne vinegar
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50 grams finely chopped shallots
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Sautee the shallot and thyme in PHASE Liquid until translucent.
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Add black garlic and wine, and then reduce by half.
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Add plant jus, bring to a simmer, and pass through a chinois into a clean pan.
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Whisk in the plant-based cream.
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In a saucepan, combine the champagne vinegar and finely chopped shallot. Simmer and reduce by half.
Cooking time40 minutes
Preparation time5 minutes
Servings20 portions
