Hackberry blossom emulsion

Name: Hackberry blossom emulsion
Ingredients: 40 g egg white; 25 g blossom vinegar (recipe); 40 g ice cubes; 4 g salt; 180 g blossom oil (recipe)

Servings dishes

Ingredients

40 g egg white
25 g blossom vinegar recipe
40 g ice cubes
4 g salt
180 g blossom oil recipe

Instructions

Mix the egg white with the blossom vinegar, the ice cubes, the salt and the blossom oil.
Now blend this till it’s completely emulsified.
Once thickened transfer it into a piping bottle and let it set in your fridge. It’s great to serve with vegetable dishes or seafood. I love serving it with a beautiful crab salad.