How to make the perfect green Michelinstar wild garlic oil! Recipe ↓ #finedining#gourmet#wildgarlic
For this recipe, use:
200 g wild garlic
50 g spinach
400 ml rapeseed oil
Blend everything together until it reaches a temperature of 70°C, then let it drip through (strain) over a bowl placed on ice.
If you don’t have a blender with temperature control, simply heat the oil separately in a pot to 80°C.
Transfer to a container and store in a cool place.
Perfect for salads or for garnishing your dishes.
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