Gastronomixs

Mexican tarragon crème

The leaves of this Mexican herb have a delicate anise favour. The yellow flowers of the herb are also edible.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Mexican tarragon crème

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Ingredients

1

bunch

Mexican tarragon, chopped

500

ml

sunflower oil

45 

yoghurt 

45 

egg whites 

10 

lime juice 

30

ml

sushi vinegar

 

 

zout en peper

Preparation method

  • Infuse the sunflower oil with the tarragon for twelve hours. Pass through a fine-meshed sieve.
  • Place the yoghurt, egg white, and vinegar in a measuring jug and blend with a hand-held blender. 
  • Add 180g of the Mexican tarragon oil to the mixture in a thin stream until a beautifully smooth mixture is formed. 
  • Season to taste with salt and pepper and store in a piping bag. 

Serving suggestions

  • As a component in a composition with salmon, horseradish, and gherkins. 

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