Bull Kelp Emulsion

Preparation info

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By Ben Shewry

Published 2012

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  • 5 free-range egg yolks
  • 5 g ( oz) bull kelp powder (see Note)
  • 15 ml (½ fl oz) dashi vinegar
  • 10 ml ( fl oz) white soy
  • 20 ml (¾ fl oz) water
  • 10 ml ( fl oz) grape seed oil
  • 1 g (1/32 oz) caster (superfine) sugar
  • table salt, to taste


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 seasoning — if necessary, add a little salt. Pass through a fine sieve and cover with a piece of baking paper to prevent a skin forming.