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Virgilio Martinez

Sprout Emulsion

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Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Ingredients

  • 10 oz. (300 g) corn sprouts
  • ½ cup (100

Method

Make garlic confit with the olive oil. Blanch the sprouts and make an emulsion with the clam broth (make the clam broth by any traditional method), garlic confit and olive oil.

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