Leek mousseline
An airy mousseline with the mild flavour of leeks, ideal for warm dishes.
Chef Benoit Dewitte and his business partner Jeremy developed healthy, zero-waste, ready-to-use oils based on local and fresh ingredients. A product for chefs, by chefs.
Created by Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.
Makes around 550g.
Allergens and dietary requirements
- Sulphite
- Egg
- Cow's milk
- Lactose
- Vegetarian
Ingredients
5
egg yolks100
g
gastric250
g
leek oil, Grønn100
g
whipping creamPreparation method
Beat the yolks with gastrique au bain-marie until bound.
Mount to an airy sauce with the leek oil .
Season with sushi vinegar and salt.
Add the cream and place in a siphon.
Serving suggestions
- Delicious in a dish with roasted leeks and potato.
- Pairs well with fish dishes such as cod.
- Perfect with scallops and beurre noisette.
