Smoked Bone Marrow Emulsion

Ingredients

• 100 g Pasteurised egg yolk
• 30 g Dijon mustard
• 55 g Smoked water
• 40 g Soy sauce (Listed as “soy” in the source.)
• 15 g Beef sauce
• 40 g Sherry vinegar
• 15 g Table salt
• 1 Oyster
• 1 Bone marrow (Roasted; the transcript says it was salted and brined overnight before roasting.)
• 850 ml Vegetable oil (The source says to emulsify this with the marrow.)

Steps

1. 1

   Add the Dijon mustard to the Thermomix bowl, followed by the pasteurised egg yolk.

2. 2

   Add the soy sauce and beef sauce. Add the sherry vinegar, table salt, smoked water, and oyster listed in the recipe, then blend the first part in the Thermomix. The source does not specify the blending speed or duration.

3. 3

   With the Thermomix running, slowly pour in the vegetable oil to begin emulsifying, working carefully so the mixture does not split. Scrape down the sides with a spatula as needed.

4. 4

   Add the roasted bone marrow and continue emulsifying at a controlled speed. Do not increase the speed too high, as the emulsion may split.

5. 5

   Check and adjust the seasoning if needed. If the mixture gets stuck, add a little water and blend again; the source does not give an amount for the extra water.

6. 6

   Pass the finished emulsion through a chinois.

Notes

The transcript mentions the marrow was salted, brined overnight, and roasted, but the description does not quantify those preparation ingredients or provide the roasting temperature/time. The source also does not give the Thermomix speed or blending duration; keep the speed controlled to avoid splitting. The quantity of one marrow bone and resulting yield are not specified precisely.

Nutrition per serving

• main
• sauce
• emulsion
• gluten-free not guaranteed
• contains shellfish
• contains egg
• blended