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.