Garlic-Thyme Emulsion
Summary
| Yield | |
|---|---|
| Source | Jacob Burton |
| Prep time | 10 minutes |
| Recipes | Emulsions Sauces Sauces, Soups & Stocks |
| Site Categories | Thyme Herbs Blanched Garlic Garlic Ingredients Xanthan Gum Hydrocolloids |
Description
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.
Ingredients
| 24 | g | Thyme (Fresh) |
| 20 | g | Vinegar, Rice Wine |
| 200 | g | Water |
| 6 | g | Salt |
| 1 | g | Xanthan Gum |
| 2 | Eggs | |
| 1 | pn | Black Pepper |
| 450 | g | Canola Oil |
| 150 | g | Garlic (Blanched; See Notes Below) |
Instructions
- Blend all ingredients except for canola oil in a blender on medium speed.
- Bring blender speed to medium-high and slowly stream in canola oil.
- Continue to stream in oil, working blender speed up to high, until all of the oil is incorporated and a thick emulsion is formed.
- Pass through a chinois and chill in refrigerator. Use within three days.