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Basil mousseline

A creamy, airy sauce based on basil, perfect as a refined accompaniment to fish, meat, or fresh vegetables.The green oils from Grønn are oils made just as the HANOS chefs would make them in the kitchen. Highly flavorful and deep green in color. You can find these Grønn oils in our vegetable department. Perfect, for example, for seasoning 'split dressings'.

Ingredients

5Egg yolks
4Gastrique
250gbasil oil
Pinch of salt
Freshly ground pepper
1Sushi vinegar

Preparation

  1. Whisk the egg yolks, gastrique, sushi vinegar, a pinch of salt, and a pinch of freshly ground black pepper together in a pan over low heat until you have a smooth sauce.
  2. Make sure the egg yolks do not set.
  3. Remove the pan from the heat once the sauce is smooth and well combined.
  4. Gradually stir in the basil oil until everything is well incorporated and the mousseline has a nice consistency.
  5. Taste and add extra salt and pepper to taste if needed.
  6. Serve the basil mousseline as a delicious addition to fish, poultry, or vegetable dishes, such as asparagus.