Gastronomixs

Curry vinaigrette

Creation by Donny Mols, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Curry vinaigrette

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Ingredients

2

dl

crushed ice

2

dl

white wine vinegar

12

g

coarse-grained mustard

20

g

fresh ginger

2

dl

ginger syrup

500

g

pasteurised egg yolk

8

dl

olive oil

2

dl

nut oil

15

g

curry powder

14

g

icing sugar

Preparation method

  • Lightly heat the olive oil and add the curry powder.
  • Set to cool.
  • Blend the crushed ice together with the vinegar and mustard in a food processor (cutter) until smooth.
  • Add the ginger and the ginger syrup.
  • Add the egg yolk.
  • Add the olive oil and then the nut oil, drop by drop.
  • Lastly, add the icing sugar.
  • Season to taste with salt and pepper.

Serving suggestions

  • Goes well with a salad with a firm piece of fish, lobster or scallop.

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