Gastronomixs

Spinach emulsion

Creation by Lars de Bois, De Vrienden van Jacob restaurant, Santpoort, the Netherlands.

Spinach emulsion

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Ingredients

100

g

gherkin liquid

120

g

egg white

100

g

spinach

 

 

sunflower oil

Preparation method

  • Braise the spinach in a pan on the Big Green Egg.
  • Mix the egg white and the gherkin liquid well.
  • Add the spinach and finely mix in a blender.
  • Add the oil until the mayonnaise has a nice thick consistency.

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