Aug
17
2015
0
By jacob burton
Description
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
Ingredients
2
Peaches (Sliced, stone removed) 1
Shallot (Sliced) 2
Basil Leaves 25 g
Grains of Paradise (Toasted) 1 g
Poppy Seed 120 g
Moscato Vinegar 90 g
Honey 35 g
Sugar 100 g
Water 3 g
Black Pepper (Ground) 1 pn
White Pepper 2 g
Xanthan Gum 440 g
Canola OilInstructions
- Combine all ingredients except canola oil in blender
- Turn blender on high, and slowly stream in oil until fully emulsified.