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Garlic-Thyme Emulsion

Description

This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.

Ingredients

24 g
Thyme (Fresh)
20 g
Rice Wine Vinegar
200 g
Water
6 g
Salt
1 g
Xanthan Gum
2  
Eggs
1 pn
Black Pepper
450 g
Canola Oil
150 g
Garlic (Blanched; See Notes Below)

Instructions

  1. Blend all ingredients except for canola oil in a blender on medium speed.
  2. Bring blender speed to medium-high and slowly stream in canola oil.
  3. Continue to stream in oil, working blender speed up to high, until all of the oil is incorporated and a thick emulsion is formed.
  4. Pass through a chinois and chill in refrigerator. Use within three days.

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There are 3 Comments

Marco099's picture

I made this for pan-roasted sockeye and it was excellent with the salmon. 
 
I did substitute the blanched garlic with a Toum emulsion (garlic sauce condiment) and it really was a nice combination. Which gets me thinking that combining different emulsions to make a single sauce can be an interesting technique in some instances, when the flavor combinations are complimentary. I believe one of the mother sauces uses this method, but I'm not sure which one?

jacob burton's picture

You might be thinking about traditional demi-glace which is half brown sauce and have veal stock, combined and reduced by half. If the emulsions are of the same type, then you can mix them together to come up with some new and interesting flavor combinations.

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