Gastronomixs

Garlic emulsion

Based on ingredients used in a classic white gazpacho. You could vary by using the liquid from ‘lacto-fermented grapes’ to flavour the emulsion.

Creation by Nik Tonglet, Benz Restaurant, Eindhoven, the Netherlands.

Garlic emulsion

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Ingredients

2

 

garlic cloves

150

ml

milk

15

g

almonds

100

ml

grapeseed oil

40

ml

extra virgin olive oil

Preparation method

  • Put the milk and almonds on the hob and gently simmer, then sieve, and keep both the milk and the almonds. Allow to cool.
  • Blanch the cloves of garlic in boiling water for 30 seconds and then allow to cool.
  • Measure off 70g of the boiled milk, add the almonds and garlic, and purée with a hand-held blender.
  • Emulsify the oil and the garlic mixture using the hand-held blender and then season to taste.

Serving suggestions

  • Delicious with soft fish, crustaceans, and shellfish.
  • Can also be spread on bread at the start of the meal.

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