Samphire vinaigrette
Ingredients
The samphire oil
- 30 g samphire
- 10 g chives
- 150 g neutral oil I use sunflower oil
The samphire vinaigrette
- 50 g sushi vinegar
- 30 g ginger syrup
- 50 g champagne or prosecco wine
- 2 g salt
- 10 turns black pepper
Instructions
The samphire oil
- Mix the samphire with the chives and the neutral oil. Blend this till the temperature of the oil is 65 °C, it will heat up from the friction.
- Then pass it through a super fine sieve or a sieve that’s lined with a kitchen paper to clarify it. Keep it in your fridge to prevent it from changing color.
The samphire vinaigrette
- Mix the sushi vinegar with the ginger syrup, the champagne or prosecco wine, the salt and the black pepper. Mix this and then transfer it into a piping bottle.
- I keep both the base and the oil separate in the fridge later. Just before serving I gently mix it to create a super nice marbled effect, but if you're in a hurry just mix the base and oil 50/50 and gently shake it every time you use it.
