📝 About This Recipe
Born in the heart of Switzerland in 1931, Cenovis is the legendary 'secret weapon' of the Swiss pantry, prized for its intense savory depth and vitamin-rich profile. This recipe guides you through the intricate process of autolyzing brewer’s yeast and infusing it with a concentrated mirepoix of mountain vegetables. The result is a thick, dark, and luxuriously salty paste that delivers an unparalleled punch of natural umami to any dish.
🥗 Ingredients
The Yeast Base
- 500 grams Fresh Brewer's Yeast (liquid slurry or fresh blocks from a local brewery if possible)
- 2 tablespoons Sea Salt (fine grain, used to trigger autolysis)
- 1/2 cup Filtered Water (only if using dry yeast blocks to create a paste)
The Alpine Vegetable Infusion
- 2 medium Carrots (finely grated)
- 1 large Onion (finely minced)
- 100 grams Celery Root (Celeriac) (peeled and finely grated)
- 1 stalk Leek (white part only, very finely sliced)
- 2 cloves Garlic (smashed)
Seasoning and Finishing
- 1 teaspoon Apple Cider Vinegar (to balance the bitterness)
- 1 tablespoon Malt Extract (for color and subtle sweetness)
- 5 pieces Black Peppercorns (cracked)
- 1 piece Bay Leaf (dried)
👨🍳 Instructions
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1
Begin the autolysis process by placing the fresh brewer's yeast in a large glass bowl. Stir in the 2 tablespoons of sea salt thoroughly. The salt will draw out the liquid from the yeast cells.
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2
Cover the bowl with a clean cloth and place it in a warm spot (around 45-50°C or 113-122°F) for 12-24 hours. A dehydrator or an oven with the light on works perfectly. The mixture should become liquid and develop a pungent, bready aroma.
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3
While the yeast is resting, prepare the vegetable concentrate. Place the grated carrots, onion, celeriac, and leeks into a heavy-bottomed saucepan with just enough water to cover them.
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4
Simmer the vegetables over low heat for 45 minutes until they are completely soft and the liquid has reduced by half.
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5
Strain the vegetable mixture through a fine-mesh sieve or cheesecloth, squeezing hard to extract every drop of the nutrient-rich 'essence'. Discard the solids.
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6
Once the yeast autolysis is complete, pour the liquid yeast into a clean saucepan. Heat it very gently to 80°C (176°F) for 10 minutes to stop any further enzymatic activity.
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7
Filter the yeast liquid through a coffee filter or a very fine cloth to remove the cell walls (husks). This leaves you with a clear, thin brown liquid.
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8
Combine the filtered yeast liquid and the vegetable essence in a wide, shallow pan. This increased surface area will speed up the reduction process.
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9
Add the malt extract, bay leaf, and cracked peppercorns. Simmer on the lowest possible heat setting. Do not let it boil vigorously, as this can create a metallic bitterness.
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10
Continue to reduce the mixture, stirring occasionally. As it thickens, stir more frequently to prevent scorching on the bottom of the pan.
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11
Once the mixture reaches the consistency of a thick syrup or paste, remove the bay leaf and peppercorns. Stir in the apple cider vinegar.
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12
Perform a final taste test. If it is too bitter, a tiny pinch of sugar or more malt extract can help. It should be intensely salty and savory.
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13
Transfer the hot paste into a small, sterilized glass jar. Allow it to cool completely at room temperature before sealing.
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14
Let the Cenovis mature in the refrigerator for at least 3 days before using; the flavors will mellow and meld significantly during this time.
💡 Chef's Tips
Use the freshest brewer's yeast you can find; spent yeast from a hoppy IPA may be too bitter, so look for yeast from a lighter lager or wheat beer. Maintain a strictly low temperature during reduction to preserve the delicate B-vitamins and prevent a burnt flavor. If the paste becomes too hard in the fridge, you can whisk in a few drops of warm water to reach your desired spreading consistency. Always use sterilized jars and clean utensils; while the high salt content preserves the extract, hygiene ensures a shelf life of up to 6 months.
🍽️ Serving Suggestions
Classic Swiss Style: Spread a paper-thin layer on a slice of buttered crusty sourdough bread. Flavor Booster: Stir a teaspoon into gravies, stews, or Bolognese sauce for an instant hit of deep umami. Salad Dressing: Whisk a small amount into a vinaigrette with mustard and honey for a complex, savory salad. Midnight Snack: Serve on top of a hard-boiled egg with a dash of paprika. Pairing: Complements a cold Swiss lager or a glass of crisp white wine like Fendant.