Tarragon emulsion
An emulsion that does not contain any of the known emulsifiers. The chicken stock and the mustard have a gelatinizing effect which ensures that the mixture binds, creating an incredibly pure, strong, and distinct flavour experience.
Makes 600 to 800g.
Allergens & dietary requirements
- Celery
- Sulphite
- Mustard
Ingredients
- 3 l chicken stock
- 80 g tarragon
- 80 g parsley
- 3 tbsp Dijon mustard
- as needed grapeseed oil
- as needed salt and pepper
Preparation method
- Reduce the chicken stock to 350ml.
- Blend the warm chicken stock with the tarragon and the parsley for about two minutes until all the chlorophyll has been released.
- Cool over ice while continuing to stir.
- Place in the refrigerator and allow the mixture to cool down and set completely.
- Add the mustard.
- Add the grape seed oil and use a hand-held blender to create a beautifully thick emulsion.
- Season to taste with salt and pepper.
Serving suggestions
- In combination with pork neck and pork belly.
- In combination with various preparations of king prawn, langoustine, or lobster.
- Use as a dressing for a salad.
