Reduction of beetroot juice with bay leaf
As the name might suggest, this reduction is incredibly rich and intense in flavor! It will give your composition a massive boost.
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
Makes 300g.
Allergens & dietary requirements
- Sulphite
Ingredients
- 1 l red wine
- 7 leaves bay leaf
- 2 cloves garlic, bruised
- 45 g smoked bacon, finely cut
- 750 ml beetroot juice
- 75 g shallot
- 2 leaves bay leaf
- as needed fermented beetroot juice
Preparation method
- Bring the red wine, the seven bay leaves, garlic, and smoked bacon to the boil.
- Reduce to 100ml.
- Add the beetroot juice, the shallots, and two bay leaves. Reduce to 300ml.
- Season to taste with the fermented beetroot juice.
Serving suggestions
- As part of a composition with e.g. mackerel and smoked haddock liver crème.
- As part of a composition with e.g game, onion, and fennel.
- As part of a composition with e.g beetroot, potato, and anchovy.
