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.
Makes 500ml.
Allergens and dietary requirements
- Egg
- Cow's milk
- Lactose
- Sulphite
- Celery
Ingredients
40
g
plain vinegar40
g
water40
g
tarragon vinegar1
leaf
bay leaf1
sprig
tarragon300
g
smoked butter80
g
veal jus20
g
beefgarum20
g
water40
g
lemon juice170
g
egg yolk6
g
Maldon saltPreparation 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
