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Remoulade foam
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Ingredients
65 g shallots
250 g vegetable stock
2 eggs (soft as wax)
40 g gherkin
65 g gherkin stock
25 g tarragon mustard
70 g crème fraîche
20 g birch smoke oil
1g Xanthan
165 g grapeseed oil
salt, white pepper
sugar, Tabasco
Preparation
Finely chop the shallots and sauté. Boil once with the vegetable stock and temper. Then puree very finely in the Thermomix with the eggs, gherkins, gherkin stock, tarragon mustard, crème fraîche, smoked oil and Xanthan gum. Slowly mix in the grape seed oil, season with salt, pepper, sugar and Tabasco and strain the tartar sauce through a micro sieve. Pour into an ISI siphon and three Insert N2 O cartridges. Refrigerate and shake well before use.
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