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.
🍽️ Makes 300
Ingredients
| 1 l | red wine |
| 7 | bay leaves |
| 2 cloves | garlic, crushed |
| 45 g | smoked bacon, finely sliced |
| 750 ml | beetroot juice |
| 75 g | shallots |
| 2 | bay leaves |
| — | fermented beetroot juice |
Instructions
- 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.