Garum Glaze (+vegetarian option)

Ingredients:

• 50 g beef garum (or mushroom garum for vegetarians)
• 50 g sushi vinegar
• 250 g reduced veal jus (or roasted vegetable jus for vegetarians)
• 50 g brown butter
• 50 g chicken fat (or maitake oil for vegetarians)
• 150 g smoked butter

How to Make the Glaze:

1. Combine and reduce: Place all the ingredients in a pot. Heat gently on low heat, allowing the mixture to reduce into a transparent, sticky glaze.
2. Whisk, don’t blend: Use a whisk to emulsify the fats into the mixture. Avoid blending, as this can make the glaze cloudy.

How to Use the Glaze:

Keep the glaze warm, reheating is difficult as it splits easily. Prepare it just before you need it and use it to elevate meats, roasted vegetables, or other dishes.