Epicure - - MASTERCLASS -

Serves 1

Prep time 30 min­utes

Cook time 1 hour 30 min­utes

Ja­panese may­on­naise

1 egg yolk 100ml ex­tra vir­gin olive oil 5g Ja­panese mus­tard 70g Jerez vine­gar a pinch of salt

1.1 In a medium bowl, add the egg yolk and blend with a hand blender. Con­tinue to blend and slowly add ex­tra vir­gin olive oil into the mix in a steady stream un­til the mix­ture is fully emul­si­fied.

1.2 Mix Ja­panese mus­tard, Jerez vine­gar and a pinch of salt to the egg mix­ture. Set aside.

oc­to­pus ten­ta­cle 1 oc­to­pus ten­ta­cle 10ml white wine



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