Samphire vinaigrette

30 grams	samphire
10 grams	chives
150 grams	neutral oil (I use sunflower oil)

First the oil. Mix the samphire with the chives and the neutral oil. Blend this till the temperature of the oil is 65 degrees Celsius, it will heat up from the friction. Then pass it through a super fine sieve or a sieve that’s lined with a kitchen paper to clarify it. Keep it in your fridge to prevent it from changing color.

50 grams	sushi vinegar
30 grams	ginger syrup
50 grams	champagne or prosecco wine
2 grams	salt
10 turns	black pepper

For the base mix the sushi vinegar with the ginger syrup, the champagne or prosecco wine, the salt and the black pepper. Mix this and then transfer it into a piping bottle. I keep both the base and the oil separate in the fridge later. Just before serving I gently mix it to create a super nice marbled effect, but if you're in a hurry just mix the base and oil 50/50 and gently shake it every time you use it.

Recipe used in crispy oyster crustade amuse