Gastronomixs

Vadouvan oil

An oil that allows you to add the flavours of a vadouvan to a dish.

Makes 600ml.

Vadouvan oil

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

30

g

vadouvan

40

ml

water

600

ml

grapeseed oil

Preparation method

  • Mix the vadouvan with the water.
  • Heat 60ml of grapeseed oil and fry the vadouvan in the oil until all the aromas are released.
  • Add the remaining grapeseed oil and heat to 80°C.
  • Infuse for 30 minutes and then pass through a coffee filter.

Serving suggestions

  • Use in a dish with white asparagus, onion, and garlic.
  • Delicious in combination with oxheart cabbage, king prawns, and rice.
  • Pairs well with pork, tomato, and sweet pepper.

Previous page