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Borage emulsion, Gastronomixs
Borage Cress, also known as cucumber herb, provides a wonderfully fresh and powerful cucumber aroma. It is absolutely perfect for creating an emulsion.
Ingredients for 750 grams
- 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
Method
- 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.
Serving suggestions
- Delicious with oyster, lemon and shallot.
- Combines well with components of sea bass, pink pepper and tomato.
- Perfect with feta, watermelon and gooseberry.
Recipe: Gastronomixs
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