Celery juice
Creation by Bas van Kranen, Bord'Eau restaurant, Amsterdam, the Netherlands.
Ingredients
| 500 ml | celery juice |
| 50 ml | sushi vinegar |
| pinch | salt |
| pinch | xanthan gum |
Instructions
- Use a juicer to make the celery juice and measure off 500ml.
- Use a hand-held blender to mix the juice with the other ingredients and strain.
Serving suggestions:
- Can be used in warm and cold dishes,
- such as cod with piccalilli garnishes and celery jus,
- or a vegetarian dish with tomato, tabasco, and celery jus (Bloody Mary).