50 minutes ago, AAQuesada said:I seem to remember this posted here years ago:
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Beef Coulis
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Yeah, that was it. I simplified it a bit over the next few years. Then got a PC in 2014 or so.
One thing ... I just use celery now, not celery root. I remember the chef who first clued me into the technique said his executive chef had banished celery from the kitchen, because it added an unacceptable bitterness to everything. They used celeriac instead. I went along with this for a minute, but then did some taste tests and couldn't find anything wrong with plain old celery.
Since then I've switched to a 10:1 mix of arrowroot and xanthan.
