Extra-Dry Champignons, Endive, and Umami Crème with Grated, Smoked, and Frozen Egg Yolks and Roquefort

Name: Extra-Dry Champignons, Endive, and Umami Crème with Grated, Smoked, and Frozen Egg Yolks and Roquefort
Yield: Serves 4
Ingredients: 1⅔ cups (400 ml) neutral-tasting oil; 3½ ounces (100 ml) low-fat, thick yogurt; 3½ ounces (100 ml) low-fat, thick yogurt; Maldon sea salt; 3½ tablespoons (50 ml) mayonnaise; A little fresh parsley and chives, chopped finely; A little fresh parsley and chives, chopped finely; 1 teaspoon (5 ml) Dijon mustard; 1 tablespoon (15 ml) Worcestershire sauce; 1 tablespoon (15 ml) apple cider vinegar; Sugar; 4 organic eggs; 2 Belgian endives; 1¾ ounces (50 g) Roquefort or Danablu cheese; 1¾ ounces (50 g) Roquefort or Danablu cheese; Salt; 7 ounces (200 g) extra-dry champignons

Preparation info

Serves
4

Difficulty
Complex

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Ingredients

1⅔ cups (400 ml) neutral-tasting oil
4 organic eggs

Fish course
Pescatarian
Gluten-free

Method

The Day Before

Divide the oil evenly among four small ramekins.
Separate the eggs and place one yolk in each prepared ramekin. Reserve the whites for another use.
Turn on a small smoking oven. Or place smoking chips in a pot and set it over heat.
Place the ramekins in the smoking oven or the pot, turn off