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Borage Cress, also known as cucumber herb, provides a wonderfully fresh and powerful cucumber aroma. It is absolutely perfect for creating an emulsion.
Cresses are freshly sprouted plants of 100% natural, aromatic plants. They offer an intensity of flavor and aroma that only occurs in young plants. As a chef you can use Cress to intensify the taste, smell and presentation of your dishes. And the possibilities go far beyond just garnishing, as this component demonstrates.
Recipe makes 750 grams.
Allergens & dietary requirements
100 g Borage Cress, Koppert Cress
30 g mustard
25 g lime juice
100 g egg white
500 g grapeseed oil
as needed lime juice
as needed salt
Place the Borage Cress, mustard, lime juice, and egg white together in a measuring cup and blend with an immersion blender until it forms a smooth mixture.
Then, while continuing to blend with the immersion blender, slowly add the grapeseed oil in a thin stream to emulsify it, just like making mayonnaise.
Season with salt and, if desired, a little more lime juice to taste.
Pass the emulsion through a fine sieve and store it in a piping bag or squeeze bottle in the refrigerator.
Delicious with oyster, lemon and shallot.
Combines well with components of sea bass, pink pepper and tomato.
Perfect with feta, watermelon and gooseberry.
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