Serves 1
Directions
- 1In a bowl, add the egg yolk and white vinegar.
- 2Emulsify with hot clarified butter.
- 3Cut a grapefruit in half.
- 4Put the grapefruit juice in a saucepan.
- 5Reduce the grapefruit juice to concentrate its flavor.
- 6Add the reduced grapefruit juice to the emulsion.
- 7Mix well.
- 8Serve with scallops or sautéed octopus.
- 9Add pearl onion and smoked paprika.
Ingredients
- 1 Yema
- 1 cda Vinagre blanco
- 100 gr mantequilla clarificada
- 1 cdta Sal
- 1 toronja
- pulpo
- cebolla perla
- pimentón ahumado
Equipment
bowlwhiskknifecutting boardsauce pan
Tips
- The sweetness and acidity of the grapefruit go well with seafood.
- Add smoked paprika for a smoky touch.
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