For the Marmite Consommé from Umami: The Fifth Taste by Heston Blumenthal
Gently heat 1 lb. (500 g) of the brown butter in a pressure cooker and sweat the onions, leeks and carrots until softened. In the meantime, in a separate saucepan, bring the wine to a boil and flam...
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Cooking tools:
- Stove
- Saucepan
Ingredients
- 1 kg (2¼ lbs.) finely sliced carrots
- 1 1/2 kg (3 lbs.) full-bodied red wine
- 2 kg (4½ lbs.) finely sliced sweet onions
- 2 kg (4½ lbs.) finely sliced leeks (white parts only)
- 1 1/2 kg (3 lbs.) strained brown butter
- 1 g finely ground and sifted black pepper
- 20 g sherry vinegar
- 10 g Marmite
- 100 g egg whites
- 9 g salt
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