Lovage and chicken jus emulsion
The use of reduced chicken jus as a basis for an emulsion creates a deep, rich flavour. Makes 800ml.
🍽️ Makes 800
Ingredients
| 3 litres | roasted chicken stock | |
| 200 g | lovage | |
| 50 g | parsley | |
| 500 ml | grapeseed oil | |
| 3 tbsp | 45 ml | Dijon mustard |
| — | salt and pepper |
Instructions
- Reduce the chicken stock to 350ml and set aside to cool.
- Mix the lovage, parsley, and grapeseed oil in a thermoblender at 80°C on setting 6 for five minutes.
- Strain the oil through a coffee filter for the best result.
- Transfer the reduced chicken stock to a measuring jug and add the mustard.
- Slowly add the lovage oil to the chicken jus in a thin stream and use a hand-held blender to create a beautifully thick emulsion.
- Season the emulsion to taste with salt and pepper.
Serving suggestions:
- Delicious in a composition with components of cucumber, pork cheeks, and green chilli pepper.
- Perfect with roast chicken with parsnip and potato.
- Combines well with monkfish, Brussels sprouts, and almonds.