Label
All
0
Clear all filters

Mushroom Spring Rolls with Galangal Emulsion

Rate this recipe

banner
Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

Crisp and light, these are a perfect starter. Tarragon, a distinctly French herb, works perfectly with the earthy mushrooms here. Use any assortment of mushrooms you like (as we do), but those listed here are among the easiest to find.

Ingredients

Galangal Emulsion

  • One 2-inch piece fresh galangal or ginger, peeled and chopped
  • ¼ cup fresh lime

Method

  1. To make the emulsion: Put the galangal, lime juice, and vinegar in a blender and blend until smooth. Add the egg yolks and salt and blend well; then, with the machine running, add the oil in a slow, steady stream. Add the tarragon leaves and purée until smooth and green. Strain through a fine-mesh sieve into a container, then cover and refrigerate until ready to u

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title