Kefir and Caviar Sauce
{Judge}: Praised for giving just the right sourness and that slight kind of sour yogurty twang that lifts the tartare. {Judge}: A distinctive and well-judged sauce. The kefir giving that kind of sourness.
A sauce made from kefir, a fermented milk drink with a distinctive sour, yogurt-like tang, split with dill oil at the point of plating to create a two-tone visual. The kefir's natural acidity provides a bold counterpoint to the sweetness of the langoustine tartare, while the dill oil adds an aromatic, herbal thread. Caviar adds brine and luxury. Achieving a clean visual split requires careful, slow pouring of the oil over the set sauce just before service.
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