Black Garlic Ketchup
- serving for 2
- 0.5-1 hours
- pan, blender
For Black Garlic Ketchup
Ingredient
shallots 2 pc
winter chanterelle mushroom 300 g
black garlic paste 2 tbsp
Sauce & Seasoning
sherry vinegar 30 ml
rice wine vinegar 15 ml
dark soy sauce 1 tbsp
worcester sauce 1 tbsp
dark brown sugar 1 tbsp
salt 1 pinch
Directions
-
Chop shallot and slice mushroom
-
Sweat down shallot with a splash of oil and salt then add mushrooms to sweat
-
Add the remaining ingredients and cook warm
-
Blend smooth and serve
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman