Bloody Mary Ketchup by Fallow

Ingredients

• 1 cup (240ml) tomato juice
• 1/2 tsp salt
• 1 tbsp granulated sugar
• 1 tbsp worcestershire sauce
• 1/2 tsp (approx. 1.5g) gellan gum
• 1 tsp tabasco sauce (or to taste)
• 1 tsp caster sugar
• 2 tbsp sherry vinegar
• 1/2 cup (120ml) tomato ketchup

Instructions

1. In a blender, combine the tomato juice, salt, 1 tablespoon of granulated sugar, and Worcestershire sauce. Blend until the mixture is smooth, about 1 minute.
2. Pour the liquid into a small saucepan and gently heat over medium-low heat, stirring occasionally, until it reaches 85°C (185°F), which should take about 3-5 minutes. Use a thermometer to ensure accuracy.
3. Return the heated liquid to the blender. Add the gellan gum and blend on high speed for 1 minute until fully incorporated and the mixture is smooth.
4. Pour the gellan base into a shallow container (like a gastro pan or baking dish) and place it over an ice bath. Refrigerate for at least 2-3 hours, or until completely solidified and firm.
5. Once solidified, scoop the gel into a clean blender. In a separate small bowl, whisk together the Tabasco sauce, 1 teaspoon of caster sugar, and sherry vinegar over medium heat until well combined, about 8 min.
6. Start blending the set gel until it breaks down into a smooth, thick liquid. Slowly pour in the Tabasco-vinegar mixture and the tomato ketchup while the blender is running, continuing to blend until the ketchup is smooth, glossy, and fully emulsified, about 2-3 minutes.
7. Transfer the Bloody Mary ketchup to an airtight container and refrigerate It can be stored for up to 1 week.