Plant-based black garlic sauce
Want to see the easiest way to make a rich, meaty vegan sauce?
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10 g PHASE like clarified
- 35 g chopped shallot
- 2 g thyme leaves
- 100 g red wine
- 300 g plant jus
- 100 g 15% plant-based cream
- 10 g black garlic (approximately 5 cloves)
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Reduction
- 80 g champagne vinegar
- 50 g finely chopped shallot
- Sautee the shallot and thyme in PHASE Liquid until translucent.
- Add black garlic and wine, and then reduce by half.
- Add plant jus, bring to a simmer, and pass through a chinois into a clean pan.
- Whisk in the plant-based cream.
- In a saucepan, combine the champagne vinegar and finely chopped shallot. Simmer and reduce by half.
