We first started working with rare beef jus as a sauce for fish. This time we took the juices from a first cut chuck shoulder and thickened them with 0.15% xanthan gum. At the last second we balanced the warm jus with touch of maple-balsamic vinegar. Then we strained it and poured the sauce around our latest version of the 13 minute egg. We topped the egg with the rich, briny flavor of puffed kombu. The dish brought together the many different explorative components of one workshop into a flavorful dish.
May 2, 2005