Gastronomixs

Chive crème

A unique use of chives. This delicate and fragrant chive crème can be used as a flavour enhancer in a wide variety of dishes. Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Chive crème

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Ingredients

3

bunches

chives

1

l

sunflower oil

3

 

egg whites

2

tbsp

sushi vinegar

50

g

yoghurt

Preparation method

  • Purée the chive and oil in a thermo blender (37°C).
  • Strain it through a fine filter and immediately cool.
  • Mix the egg whites, vinegar and yogurt in a measuring jug until you have a fine mayonnaise. Mix with a hand blender so that it binds, taking care not to add air.

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