Poppy seed and saffron ‘vin jaune’ sauce

This rich sauce looks like a velouté, but in reality it’s more of an emulsion of poppy seed milk and sunflower oil. The lacto water from fermented vegetables adds a stunning depth of flavour. Take a look at the recipe for lacto-fermented black salsify for a solid basic recipe to fermented vegetables.

Creation by Bas van Kranen, Flore**, Hotel de l’Europe, Amsterdam.

Makes 450g.