Preparing A Herb Emulsion

Preparing a herb emulsion is straightforward but takes a little time to get right. I find it takes between 10 and 15 minutes. These emulsions are ideal for garnishing soups and sauces because they create visual as well as flavour interest. There is a version I did many years ago for a mushroom soup which is worth exploring. I have seen this being made on various videos. You can of course use single types of herbs – lovage, parsley, mint are excellent emulsions.

Equipment:

• Blender or food processor
• Fine mesh strainer or cheesecloth
• Mixing bowl
• Whisk or immersion blender (if not using a blender/food processor)
• Measuring cups and spoons
• Knife and cutting board

Ingredients:

• Fresh Herbs:
  • 1 cup of basil leaves
  • 1 cup of parsley leaves
  • 1/2 cup of chives
  • 1/4 cup of tarragon leaves
• Liquid Base:
  • 1/2 cup of olive oil (extra virgin for best flavor)
  • 1/4 cup of vegetable or chicken stock (optional for added flavor)
• Acid:
  • 2 tablespoons of lemon juice (freshly squeezed)
  • 1 teaspoon of white wine vinegar or apple cider vinegar
• Emulsifier:
  • 1 tablespoon of Dijon mustard
  • 1 egg yolk (optional for a richer, creamier texture)
• Seasoning:
  • 1 garlic clove, minced
  • Salt to taste
  • Freshly ground black pepper to taste
• Optional:
  • 1 teaspoon of honey or maple syrup (for a touch of sweetness)
  • 1-2 ice cubes (to keep the emulsion cool and vibrant green)

Method:

1. Prepare the Herbs:
   • Wash all the fresh herbs thoroughly and pat them dry with a paper towel.
   • Remove any tough stems, especially from the parsley and tarragon. Only use the leaves and tender stems.
2. Blanch the Herbs (Optional but recommended for vibrant color):
   • Bring a pot of water to a boil.
   • Prepare an ice bath (a bowl filled with ice and water).
   • Blanch the herbs by plunging them into the boiling water for 10-15 seconds, then immediately transfer them to the ice bath to stop the cooking process.
   • Drain and pat dry.
3. Blend the Ingredients:
   • In a blender or food processor, combine the blanched herbs, garlic, lemon juice, vinegar, Dijon mustard, and optional egg yolk.
   • Blend until the mixture is smooth.
4. Add the Oil:
   • With the blender running on low speed, slowly drizzle in the olive oil. This should take about 1-2 minutes. The slow addition helps to create a stable emulsion.
   • If using a stock for additional flavor, add it slowly after the oil has been fully incorporated.
5. Seasoning:
   • Taste the emulsion and season with salt and freshly ground black pepper to taste.
   • If desired, add a teaspoon of honey or maple syrup to balance the acidity.
6. Strain (Optional):
   • For a smoother emulsion, strain the mixture through a fine mesh strainer or cheesecloth. Use a spatula to press the liquid through, leaving any solids behind.
7. Chill and Store:
   • Transfer the herb emulsion to a container and refrigerate for at least 30 minutes before use. This helps the flavors to meld together.
   • The emulsion can be stored in the refrigerator for up to 3 days.

Serving Suggestions:

• Use the herb emulsion as a dressing for salads or drizzling over roasted vegetables.
• Serve it as a dipping sauce for bread or crudités.
• Use it as a marinade for chicken, fish, or tofu.
• Drizzle over grilled meats or seafood for added flavor.

Tips:

• To keep the emulsion vibrant green, always work with cold ingredients and equipment. Blanching the herbs and adding ice cubes during blending can help.
• If the emulsion separates, re-blend it before serving or whisk it back together.
• Adjust the consistency by adding more oil for a thicker emulsion or more stock for a thinner dressing.