PANTRYFLEX

blend · egg emulsion

★ STARRED KITCHENPrep 10 min

Bloomyard Garlic-Herb Emulsion

Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.

From a starred kitchen.

Ratio

Ratio by volume: Milk 100 ml, Rapeseed Oil 250 ml, Mint 15 ml, Parsley 15 ml
Milk 100 mlRapeseed Oil 250 mlMint 15 mlParsley 15 ml

Ingredients

  • Milk — 100 ml milk
  • Garlic — 2 garlic cloves, peeled
  • Rapeseed Oil — 250 ml rapeseed oil
  • Mint — 1 Tbsp chopped mint (15 ml)
  • Parsley — 1 Tbsp chopped parsley (15 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Bloomyard Garlic-Herb Emulsion wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 3 national awards

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Provenance

Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.

Originally published as Garlic-Herb Emulsion.

Adapted from a Michel Roux Jr recipe (Michel Roux Jr / Decanter).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Michel Roux Jr / Decanter (published as “Garlic-Herb Emulsion”). Full citation lives in Provenance.

Companion jar