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Tarragon emulsion

An emulsion that does not contain any of the known emulsifiers. The chicken stock and the mustard have a gelatinizing effect which ensures that the mixture binds, creating an incredibly pure, strong, and distinct flavour experience.

Makes 600 to 800g.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Mustard

Ingredients

3
l
chicken stock
80
g
tarragon
80
g
parsley
3
tbsp
Dijon mustard
as needed
grapeseed oil
as needed
salt and pepper

Scale recipe

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