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Herb emulsion

A great way to use up garden herbs or any leftover fresh herbs. This purée works beautifully as a vibrant dressing or as a flavourful element on the plate.

Creation by Liam Dillon, The Boat*, Lichfield, UK.

Makes 700g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

500
g
yoghurt
1
pieces
romaine lettuce
100
g
chive
5
g
Maldon salt
25
g
ramson
50
g
lovage
50
g
parsley
50
g
sorrel leaves
10
g
Gelespassa
150
g
rapeseed oil
as needed
black peppercorns, ground
as needed
Maldon salt

Scale recipe

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