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Plant-based black garlic sauce

Want to see the easiest way to make a rich, meaty vegan sauce?

For ChefsGluten FreeVeganBain Marie Stable
      • 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)
    • Reduction
      • 80 g champagne vinegar
      • 50 g finely chopped shallot
    1. Sautee the shallot and thyme in PHASE Liquid until translucent.
    2. Add black garlic and wine, and then reduce by half.
    3. Add plant jus, bring to a simmer, and pass through a chinois into a clean pan.
    4. Whisk in the plant-based cream.
    5. In a saucepan, combine the champagne vinegar and finely chopped shallot. Simmer and reduce by half.