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.
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