Garlic emulsion
Based on ingredients used in a classic white gazpacho. You could vary by using the liquid from 'lacto-fermented grapes' to flavour the emulsion.
Ingredients
| 2 | garlic cloves |
| 150 ml | milk |
| 15 g | almonds |
| 100 ml | grapeseed oil |
| 40 ml | extra virgin olive oil |
Instructions
- Put the milk and almonds on the hob and gently simmer, then sieve, and keep both the milk and the almonds. Allow to cool.
- Blanch the cloves of garlic in boiling water for 30 seconds and then allow to cool.
- Measure off 70g of the boiled milk, add the almonds and garlic, and purée with a hand-held blender.
- Emulsify the oil and the garlic mixture using the hand-held blender and then season to taste.
Serving suggestions:
- Delicious with soft fish, crustaceans, and shellfish.
- Can also be spread on bread at the start of the meal.