1 ⅓ cups
½ cup zucchini blossoms (approximately 2 ounces)
3 egg yolks
1 egg white
½ tablespoon Dijon mustard
½ tablespoon lemon juice
¼ teaspoon minced garlic
½ teaspoon kosher salt
⅔ cup extra virgin olive oil
- Place washed blossoms in a blender and add the egg yolks, egg white, Dijon, lemon juice, garlic, and purée until smooth.
- With the blender running, slowly drizzle in the oil to form the emulision. Salt to taste.
- Strain the mixture and place into a soda siphon and charge with 1 cartridge of nitrous oxide. Serve cold.
Some Serving Suggestions: Over grilled zucchini or other vegetables. With fish, shellfish, or as a base for chicken salad. Be creative.
- from Chef Nate Whiting of Tristan in Charleston