This ideal, vegan and diary free alternative, is most often used as a condiment with meats and poultry, but it can also be used in the kitchen in preparing and seasoning dishes.
Ingredients & Method
1 large Spanish onion
5 cloves of garlic
60ml olive oil
- Sauté the onions and garlic for approx. 6 mins until translucent
700g Shiitake Mushrooms
150ml Sherry Vinegar
150ml Guinness
10g Sea Salt
1 shot of Arioso Espresso
1 tbsp mustard seeds
½ tbsp coriander seeds
30g freeze-dried shiitake mushrooms
½ tbsp ground nutmeg
2 allspice berries
5g freshly grated horseradish
20g truffle honey
- Combine the ingredients with the onion mixture, cover with a paper cartouche and cook on a low heat stirring regularly for about 46 minutes, until the mushrooms are fully cooked and the liquid has evaporated.
1.5g Xanthan gum
- Blend the ketchup and add the xanthan gum. Pass through a fine sieve and store in the refrigerator for up to 3 weeks.
