Lettuce Emulsion

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Lettuce Emulsion

  • 2 baby gem lettuces
  • fine salt to taste
  • 25 g ultratex


Separate the leaves from the lettuces and blanch in boiling salted water for 1 minute. Remove and shock in ice water. Drain well and then blend in a blender until smooth. Add a little of the poaching liquor if necessary. Add a teaspoon of Ultratex – this will prevent the emulsion from running on the plate.