100 ml Sauternes (sweet wine) reduce (boil down) to 50 ml together with 50 ml Kronprinz Rudolf Cider Vinegar. Then add 100 g pureed Granny Smith apples and bind the mixture slightly with some arrowroot starch. Subsequently add some chlorophyll and season to taste with salt and tabasco. At last finish the vinaigrette with 50 ml Apple Seed Oil.
by Juan Amador, Restaurant Amador, Langen, Deutschlandnd
