15 grams | sushi vinegar |
4 grams | salt |
100 grams | reduced bouillabaisse |
120 grams | egg yolk |
60 grams | soft olive oil |
Pour the sushi vinegar in a saucepan together with the salt and the reduced bouillabaisse. Bring this to a boil. When it’s boiling add the egg yolk while mixing with a hand blender. Use the hand blender to also make the mixture airier. Now while beating the mixture cook it on a medium to low heat till it starts to thicken. Then stir in the olive oil. After that transfer it into a syphon and charge it with two charges. Shake it well after each charge.