This is a simple, emulsified puree that goes great with vegetables, fish and mild meats such as chicken breast and pork tenderloin. This recipe was originally developed as a garnish for a sushi roll.
Ingredients
170 g
Macadamia Nuts (Toasted)
190 g
Water (Cold)
4 g
Salt (Kosher)
85 g
Olive Oil (Extra Virgin)
Instructions
Combine macadamia nuts, cold water and salt in blender.
Blend on medium high until smooth.
Emulsify in olive oil and the push through a fine chinois.