Vin Jaune Emulsion

Preparation info

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By Peter Gilmore

Published 2014

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  • 100 ml ( fl oz) vin jaune
  • 20 g (¾ oz) unsalted butter
  • 3 garlic cloves, peeled
  • 500 ml (17 fl oz) full-cream milk
  • 5 g (3/16 oz) agar agar
  • fine sea salt


Reduce the vin jaune over a low heat until only 30 ml (1 fl oz) remains. Set aside.

Melt the butter in a saucepan, add the garlic cloves and gently sweat them in the butter, being careful not to let them colour. Add the milk and bring it close to boiling point. Remove the pan from the heat and allow the garlic to infuse in the milk for 20 minutes. Pour the milk through a fine sieve into a clean saucepan, and discard the solids. Return the pan to the heat and then whisk in the agar agar. Reheat the milk to 90°C (195°F), continuing to whisk to activate the agar agar. Taste and season with sea salt. Refrigerate the milk and allow to set. Once set, put into a blender, add the reduced vin jaune and blend on high until a smooth paste is formed. The garlic cream should be the consistency of mayonnaise when reheated.