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“Buttered” tomato vinegar

“Buttered” tomato vinegar
  • 40 g sugar
  • 100 g butter
  • 75 ml white wine
  • 15 g egg yolks
  • 75 ml tomato vinegar

Ingredients

  • 40 g sugar
  • 100 g butter
  • 75 ml white wine
  • 15 g egg yolks
  • 75 ml tomato vinegar
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Preparation:

Tomato vinegar espuma

Put butter, 75 ml tomato vinegar, white wine and sugar  into a pot and bring to a boil. Mix the heated liquid with the egg yolk and puree the entire mixture in a blender until smooth. Then immediately cool the mixture and set aside for approx. 2 hours. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 2 iSi cream chargers and shake vigorously. Refrigerate for 1-2 hours.

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