Name: Mustard Oil Emulsion
Cuisine: Australia and New Zealand
Ingredients: 100 g (3½ oz) potato, diced; 100 ml (3½ fl oz) milk sea salt flakes, to taste; 5 g (⅛ oz) Dijon mustard; 50 ml (1¾ fl oz) cold-pressed light mustard oil; 30 g (1 oz) cultured butter (you will need to make this 1 day ahead); 50 ml (1¾ fl oz) yoghurt whey (you will need to make this 1 day ahead)

Preparation info

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

100 g (3½ oz) potato, diced
100 ml (3½

Method

Place the potato, milk and a pinch of salt in a Thermomix*, set the temperature to 90°C (194°F) and cook on the slowest speed for 35 minutes. Add the butter and mustard and blend on high speed until smooth. With the motor running, slowly add the mustard oil. Season again and pass through a fine sieve. Stir in the whey and store at room temperature until needed.

When ready to serve, gent