Beet and söl sauce

Creation by Christian F. Puglisi, Relæ restaurant*, Copenhagen, Denmark.

Makes 1 liter.

Beet and söl sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




beetroot juice



söl seaweed, rehydrated

As needed:


lemon juice

Preparation method

  • Combine the beet juice and the söl in a saucepan and cook over medium-high heat until the söl is completely soft and the juice has reduced slightly, approximately 10 minutes.
  • Transfer the mixture to a Thermomix and purée until smooth.
  • Press the purée through a tamis lined with a very fine mesh cloth into a bowl, then allow to cool and season with lemon juice.

Serving suggestions

  • As part of a composition, e.g. with apple, seaweed and beet components.
  • Use in a composition with components of monkfish, shallot, and blackberry.
  • Use in a composition with components of beetroot, radish, and chicory.

Previous page