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Smoked bone marrow emulsion

This is an aerated smoked fatty emulsion that works wonderfully with grilled beef tongue.

Creation by Ayo Adeyemi, Restaurant Akoko*, London, UK.

Makes for a 500ml siphon.

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Allergens and dietary requirements

  • Egg
  • Sulphite
  • Cow's milk
  • Lactose

Ingredients

40
g
plain vinegar
40
g
water
40
g
tarragon vinegar
1
leaf
bay leaf
1
sprig
tarragon
150
g
butter
150
g
beef marrow, smoked
6
g
Maldon salt
40
g
lemon juice
170
g
egg yolk
120
g
water

Scale recipe

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