- 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)
black garlic emulsion
steve bennett
6th May 2013
black garlic emulsion
nice with cured fish dishes, or for use as a dip for canapes
Ingredients
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.
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