Borage emulsion, Gastronomixs

• 100 g Borage Cress
• 30 g mustard
• 25 g lime juice
• 100 g egg white
• 500 g grapeseed oil
•  as needed lime juice
•  as needed salt

• Place the Borage Cress, mustard, lime juice, and egg white together in a measuring cup and blend with an immersion blender until it forms a smooth mixture.
• Then, while continuing to blend with the immersion blender, slowly add the grapeseed oil in a thin stream to emulsify it, just like making mayonnaise.
• Season with salt and, if desired, a little more lime juice to taste.
• Pass the emulsion through a fine sieve and store it in a piping bag or squeeze bottle in the refrigerator.

• Delicious with oyster, lemon and shallot. 
• Combines well with components of sea bass, pink pepper and tomato. 
• Perfect with feta, watermelon and gooseberry.

Link to component

Recipe: Gastronomixs