Red cabbage gazpacho

Heston Blumenthal At Home, p. 63

Ingredients

  • 1 large egg yolk
  • 10g dijon mustard
  • 90g groundnut or grapeseed oil
  • 10g red wine vinegar
  • 15g red wine
  • 1 red cabbage
  • 1 slice of white sandwich bread, crusts removed
  • 20g red wine mayonnaise (above)
  • 30g red wine vinegar
  • Salt
  • To finish and serve
  • ¼ cucumber, peeled, de-seeded and finely diced
  • 4 scoops of mustard ice-cream (p.288)

Capture the full recipe from the book

Open Heston Blumenthal At Home at page 63 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

Download on the App Store