Gastronomixs

Black bean crème

A delicious rouille with an Asian fusion twist, which combines well with cucumber components, for example.

Creation of Rick Swinkels, restaurant Jacobsz, Amsterdam.

Black bean crème

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Ingredients

130

ml

egg whites

150

ml

yoghurt

3

tbsp

black bean garlic sauce (Lee Kum Kee)

750

ml

grape seed oil

Preparation method

  • Mix all the ingredients, except for the olive oil, in a thermo blender.
  • Blend together until smooth.
  • Slowly add the grape seed oil while the blender is on until you have a smooth crème. 

Serving suggestions

  • Delicious with fish and/or vegetarian preparations.
  • Combine with flavours from Chinese cuisine such as Peking duck, dim sum, pak choi, and gai lan.

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