Hackberry blossom emulsion

40 grams	egg white
25 grams	blossom vinegar
40 grams	ice cubes
4 grams	salt
180 grams	blossom oil

Mix the egg white with the blossom vinegar, the ice cubes, the salt and the blossom oil. Now blend this till it’s completely emulsified. Once thickened transfer it into a piping bottle and let it set in your fridge. It’s great to serve with vegetable dishes or seafood. I love serving it with a beautiful crab salad.

Recipes used in "Cooking with blossom video"