Oils and Emulsions

We make a lot of flavoured oils in the restaurants: they’re a great way to preserve herbs and a few drops can really enhance a finished dish. The oils can be used on their own and in salad dressings, you could also finish soups with them or put a few drops on fresh pasta.

Thickened with egg yolk, the flavoured oils become emulsions: sauces with a mayonnaise-y texture that carry flavours really well. Just a small amount can give a luxurious feel to the most simple dish.