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Red Beet Essence


1 pound red beets, peeled, or 1 cup beet juice
3 tablespoons Beurre Monte
1/2 teaspoon red wine vinegar
Few drops of lemon juice

If using fresh beets, juice the beets (you should have a generous cup). Reduce the beet juice slowly in a small saucepan to 2 to 3 tablespoons of glaze.

Bring to beet glaze to a simmer and whisk in the Beurre Monte, red wine vinegar, and lemon juice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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