Bull Kelp Emulsion

Preparation info
    • Difficulty

      Easy

Appears in

By Ben Shewry

Published 2012

  • About

Ingredients

  • 5 free-range egg yolks
  • 5 g ( oz) bull kelp powder (see Note)

Method

Place the egg yolks in a small vacuum pouch and vacuum-pack on 100 per cent for 25 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or a saucepan filled with water) heated to 65°C (149°F) and leave for 2 hours.

Remove the yolks from the bag and place in an upright blender. Add the remaining ingredients, except the salt, and blend until smooth. Check the se