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Instructions Pick a big bunch of thyme, put it in a pot, cover with canola oil and heat to 80 degrees Celsius. Blend with an immersion blender or similar Let stand for an hour or so, then strain. Then pour into a bottle, Store in the fridge. Take one egg yolk per deciliter of desired emulsion, Whisk the yolks to a smooth paste. Add the oil (one deciliter per yolk) slowly, especially at the start. When all the oil is in and it looks nice and creamy, add salt, pepper and, if you like, a little white wine vinegar. Goes very well with hot-smoked salmon Now it’s time to make use of what grows in your garden, so you can bring the flavors of summer with you all year round.
We make this recipe with thyme, but you can swap or mix herbs to taste.
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