In this recipe a jus prepared from a roast leg, rack, saddle, or shoulder of lamb is finished as a basil-flavored vinaigrette. The resulting sauce may be served hot or cold. The recipe can be adapted by using roasting juices from other meats, different herbs, and various oils.
Because the only emulsifier is basil, a blender is used to quickly homogenize the mixture. Because the flavor of extra-virgin olive oil is compromised by the action of the blender, pure olive oil (which is virtually flavorless) is puréed in a blender first and then extra-virgin olive oil is whisked in by hand. It is also possible to omit the oils completely. For a more stable version, see the variation that follows, which features xanthan gum and Ultra-Sperse 3 to prevent syneresis.
|full-flavored lamb roasting juices, hot|
|salt and pepper||to taste||to taste|
|pure olive oil|
|extra-virgin olive oil|
To make a stabilized version, add
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.