Green Curry Emulsion
Prep. Time:
30 minutes
Baking Time:
Total Time:
30 minutes
Serves:
2 cups
I watched Zubair (who I think we were all amazed to see exit in week 4 of Season 22 - an amazing chef) make toro with a green curry emulsion on Top Chef ™
Ingredients
1 large egg plus 1 egg yolk
2 tablespoon white miso
1 tablespoon apple cider vinegar
1 teaspoon salt
2 cloves garlic
3 - 4 tablespoon Thai Green Curry Paste
3/4 cup avocado oil
1/4 cup coconut oil
Instructions
Put the egg, egg yolk, white miso, vinegar, salt, garlic and Thai Green Curry Paste into a blender.
Pulse until all the ingredients are puréed together.
Warm the oils together for 30 seconds, to just warm (perhaps melt?) the coconut oil, dissolving the two oils together. Turn the blender on and slowly add the oil, starting with just a few drops at a time. After about one tablespoon, you can add the oil a little faster (a drizzle), but never relax. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce.
