Smoked butter and veal jus espuma
By vacuum sealing all the ingredients together and then cooking them sous vide, you get a perfect stable foam.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Allergens and dietary requirements
- Cow's milk
- Egg
- Sulphite
- Celery
- Lactose
Ingredients
Preparation method
Put the white vinegar, water, tarragon vinegar, bay leaf and tarragon in a small saucepan and gently bring to the boil.
Reduce to 40 grams and strain.
Place all the ingredients along with the 40 grams of tarragon reduction into a vacuum bag and seal tightly using the vacuum machine .
Cook sous vide at 75°C for 30 minutes.
Open the bag, pour the contents into a bowl, and blend with a hand blender until emulsified.
Pour into a siphon and charge with two cartridges.
Keep warm in a water bath at 65°C.
Serving suggestions
- Delicious in a dish with salsify, beef, and garlic.
- Pairs well with egg yolk, parsley, and potato.
- Perfect with pork belly, chives, and mushrooms