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Oxheart cabbage jus

A light jus that owes its clear thickness to xanthana.

Creation by Jeroen de Zeeuw, De Zeeuw restaurant, Haarlem, the Netherlands.

Makes 150g.

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Allergens and dietary requirements

  • Sulphite
  • Vegan

Ingredients

1
oxheart cabbage
1
pinch
ascorbic acid (vitamin C)
1
tbsp
Chardonnay vinegar
1
pinch
xanthan gum
1
pinch
salt
1
tbsp
olive oil

Scale recipe

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