Black garlic garum vinaigrette
A smooth and simple vinaigrette of 621 Ferments Black Garlic Garum with hints of coffee and yuzu. The hazelnut oil provides a pleasant and slightly filmy oiliness.
Creation by Merijn van Berlo, Choux*, Amsterdam, the Netherlands.
Makes 130g.
Allergens and dietary requirements
- Nuts
- Sulphite
- Vegan
Ingredients
25
g
621 Ferments Black Garlic Garum25
g
maple syrup25
g
coffee15
g
white balsamic vinegar35
g
hazelnut oil5
g
yuzu, zestPreparation method
- Place all ingredients with the garum in a bowl and stir well with the whisk.
- Plate shortly before serving, whisking before each dish.
Serving suggestions
- Delicious in a dish with pigeon, parsley, root and lovage.
- Pairs well with angelica, rhubarb root, and cassis berry.
- To give this vinaigrette extra texture, you can add chopped hazelnut just before serving. Then use 25g for 1 full recipe.
