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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.





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