black garlic emulsion

steve bennett

steve bennett

6th May 2013

black garlic emulsion

nice with cured fish dishes, or for use as a dip for canapes 

Ingredients

  • 250g milk (A)
  • 16g black garlic (A)
  • 2g thyme leaves (B)
  • 2g dill (B)
  • 2g chervil(B)
  • 4g sea salt (B)
  • 250g rapeseed oil (C)

Method

warm (A) until the flavour of the garlic has permeated the milk fully.
add (B) and bland to a puree. sieve and chill.
using a hand blender, slowly add (C) as you would for mayonnaise, until all the oil is emulsified.