Spinach emulsion
Creation by Lars de Bois, De Vrienden van Jacob restaurant, Santpoort, the Netherlands.
Ingredients
| 100 g | gherkin liquid |
| 120 g | egg white |
| 100 g | spinach |
| — | sunflower oil |
Instructions
- Braise the spinach in a pan on the kamado.
- Mix the egg white and the gherkin liquid well.
- Add the spinach and finely mix in a blender.
- Add the oil until the mayonnaise has a nice thick consistency.