Basil crème
By first blanching the basil, it retains its lovely colour making the crème a bright shade of green that will not turn brown.
Makes 1450g.
Allergens and dietary requirements
- Egg
- Cow's milk
- Lactose
- Vegetarian
Ingredients
3
bunches
basil1
l
sunflower oil100
ml
egg white2
tbsp
sushi vinegar200
g
yoghurt