- olive oil+water in equal amounts.
- sugar and salt, to flavour.
olive oil consomme
steve bennett
25th February 2011
olive oil consomme
from alinea, chicago. can also be set into sheets with gelatine using your usual ratio.
Ingredients
Method
vacuum pac together. 'cook' at 65 degrees C for 2 hrs in waterbath. refrigerate and leave overnight. remove water from olive oil solids, pass through muslin.
the water should have taken on all the flavour from the olive oil.
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