Gastronomixs

Spice vinaigrette

Creation by Jacob Jan Boerma, De Leest restaurant***, Vaassen, the Netherlands.

Spice vinaigrette

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Ingredients

200

ml

chicken fond

0.2

g

Xantana

100

ml

sushi vinegar

6

sprigs

verveine, finely chopped

1

piece

lemon peel, finely chopped

1

 

kaffir leaf, finely chopped

1

pinch of

garam masala

Preparation method

  • Mix the Xantana with the chicken fond, add the rest of the ingredients, leave to infuse for 30 minutes, and then pass through a fine-meshed sieve.

Serving suggestions

  • As a component of a main dish, e.g. with lobster, spring beets, beet purée and verveine.

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