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 a 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.
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