Bloody Mary Everything You Need to Know About Cooking with Blood

Bloody Mary Everything You Need to Know About Cooking with Blood
Blood tarts with fig soaked in grappa and espresso
Blood custard with rosemary topped with pickled pears
Blood-chocolate pudding with bing cherries

Like eggs, but healthier
Slightly finer foam in beaten products blood will be more flexible and have smaller bubbles

Ingredients
The Mix
1 qt. tomato juice
1/4 inch horseradish, chopped
1/2 anchovy
1 tsp. Chilli sauce
1/2 tbsp.mustard
1 1/2 tsp. Worcestershire
1/2 lime, fresh squeezed
1/2 lemon, fresh squeezed
1 tbsp. vodka
dash of black pepper
dash of sea salt
Celery seeds
The Drink
2 oz. vodka
6-8 oz. Bloody Mary mix
Directions
Blend horseradish, Worcestershire, anchovies, chilli, mustard, and spices until completely smooth.
Add lemon, lime, and tomato juice and blend.
Adjust the mix to taste depending on how spicy, salty, or citrusy you like it.
Add a tablespoon of vodka to stabilize the mix and keep the juices fresh.
Refrigerate and let marinate for at least 24 hours, ideally three days, but no more than five.
Combine 6-8 ounces of the mix with 2 ounces of vodka.
Garnish

Hat tip Mat Brown #BloodyMary

https://www.good.is/features/the-nordic-food-lab-cooks-with-blood