Heya folks! I believe I could use some advice!
Is there a common household ingredient I could add to my sauce, that will keep it from breaking apart?
I'm going to sous-vide a big chunk of lamb today/tomorrow! Yum!
I had a bunch of fresh mint leaves leftover from a previous project, material that was going to expire unless I figured out a way to use it... HMMM!
I tossed the mint into my Vitamix blender with some sweet fruit vinegar I'd made, a pinch of salt, a splish of olive oil, and a dollop or two of tamarind paste for tang. Then I blended it all together until it looked uniform and emulsified.
Well, it's a day or two later and it's separated, and the oil appears to have hardened into a predictable crust on top (it's been in the fridge). The bottom looks watery and clear, while the top cloudy and solid. No biggie, I figured... I'll let it get back to room temp and then blend/mix it again before serving, should be fine...
But then I got to thinking, maybe I should add a dollop or two of mustard to the sauce before mixing it up again? I've heard mustard is a good natural emulsifier, and I'm definitely going to have leftover mint sauce.
So the question is -
Is there a common household ingredient I could add to my impromptu mint sauce, that will keep it from breaking apart in the fridge? One that won't radically alter the sweet/tangy/minty thing I'm trying to cultivate?
Thanks!
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