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Here’s how we make green oil: use it just like regular oil, blend it into sauces for a vibrant green hue, or drizzle it as a beautiful, patterned garnish 🥬 | Fallow
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🧈 Our favourite Fallow sauces from 1 base: The Butter Emulsion Butter Emulsion 4000 g Unsalted Butter, Diced 1600 g Water 1. Place the water and 3/4 of the butter into a saucepan and heat until the butter is melted and starting to simmer 2. Add the remaining butter, whisking to emulsify 3. Blitz to fully incorporate Sriracha Butter 15 g Confit Garlic 20-40 g Sriracha Lemon Juice & Pickled Lemon Juice Salt 1. Whisk in confit garlic, sriracha, lemon juice, pickled lemon juice and salt 2. Whisk or
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Cook Your Sunday Roast Chicken Like This! | Fallow
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How to make Steak au Poivre! | Fallow
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How to Poach 1000 Eggs! | Fallow
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This is how we make one of our most popular dishes at home - The Mushroom Parfait 🍄‍🟫 Full video on our Youtube | Fallow
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