Gastronomixs

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.

Tarragon emulsionEnlarge

Ingredients

3

litres

chicken stock

80

g

tarragon

80

g

parsley

3

tbsp

Dijon mustard

As needed:

 

grape seed oil

As needed:

 

salt and pepper

Preparation method

Serving suggestions

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