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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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