Aug
17
2015
0
By jacob burton
Description
This is a simple, emulsified puree that goes great with vegetables, fish and mild meats such as chicken breast and pork tenderloin. This recipe was originally developed as a garnish for a sushi roll.
Ingredients
170 g
Macadamia Nuts (Toasted) 190 g
Water (Cold) 4 g
Salt (Kosher) 85 g
Olive Oil (Extra Virgin)Instructions
- Combine macadamia nuts, cold water and salt in blender.
- Blend on medium high until smooth.
- Emulsify in olive oil and the push through a fine chinois.