Spirits and alcohol is not only about drinks. Yet it is rarely used in food and cuisine.
We can sometimes find some cooking ingredients used in cocktails : vinegar (shrubs), spices, beef stocks (bullshot), salt. And furthermore, some tools like molecular techniques etc…
As a regular eater of vegetables and salads, I got fed up buying dressing at the supermarket or making crap one at home. I wanted a citrus, sweet/bitter and lightly sour dressing.
Taste is close to oranges, much sweeter rather than sour, and rich in flavour.
I use some yuzukoshou, a paste of hot chili and yuzu (a japanese citrus mainly used for it’s zest), which brings up a pepper-spicy flavour
Amis mangeurs de salade, enjoy !
Bon appétit !
- 1oz. Olive Oil
- 2oz. Balsamic Vinegar
- 0,75 oz. Aperol
- 0,5oz. Lemon
- 1tsp. 柚子胡椒 (Yuzukoshou)
- 1,5 tsp. Angostura
- Black Pepper
- Crush Black Pepper and Yuzukoshou in a mixing glass
- Add all ingredients and stir for long, ‘til the oil melts well
- Pour into a small bottle and shake before use