< Back to Heavy Life

Select a result to preview

Boom Sauce - Classic and Umami

#sauce

Classic Boom Sauce

Ingredient Weight Volume/Unit Method
Prunes (pitted) 250g 250g 1. Peel and core the apples; roughly chop the onion.
Granny Smith Apples 800g 4 large 2. Combine all ingredients (except xanthan) in the pressure cooker.
Brown Onion 250g 1 large 3. Cook at high pressure (1 bar) for 25 minutes.
Brown Sugar 250g 250g 4. Perform a natural pressure release to retain all moisture and volatiles.
Malt Vinegar 909g 900ml 5. Blend with the Bamix Gastro until smooth.
Ground Ginger 2g 1 tsp 6. While blending, slowly sprinkle the xanthan gum into the vortex to hydrate.
Allspice 1g 1/2 tsp 7. For a pro finish, pass through a fine sieve.
Cayenne Pepper 1g 1/2 tsp ^
Nutmeg 0.5g 1/4 tsp ^
Xanthan Gum 2.4g ~3/4 tsp ^

Yield: Approximately 2465g

The Umami Bomb

This version incorporates anchovies for depth and black pepper for a sharp, steakhouse-style finish.

Ingredient Weight Volume/Unit Method
Prunes (pitted) 250g 250g 1. Prep fruit and onion as per the classic method.
Granny Smith Apples 800g 4 large 2. Add all ingredients, including anchovies and black pepper, to the pressure cooker.
Brown Onion 250g 1 large 3. Cook at high pressure (1 bar) for 25 minutes.
Brown Sugar 250g 250g 4. Perform a natural pressure release.
Malt Vinegar 909g 900ml 5. Blend with the Bamix Gastro. The anchovies will emulsify completely into the sauce. Pass off before bottling.
Anchovies (in oil) 30g ~6-8 fillets 6. Shear in the xanthan gum while the sauce is hot to stabilize.
Black Pepper 3g 1 tsp ^
Ground Ginger 2g 1 tsp ^
Allspice 1g 1/2 tsp ^
Cayenne Pepper 1g 1/2 tsp ^
Nutmeg 0.5g 1/4 tsp ^
Xanthan Gum 3.7g ~1.2 tsp ^

Yield: Approximately 2495g

Notes

Revision History: