The simplicity of a finishing sauce was impressive to me. The saying "Simple but effective", comes to mind. Our class made a lot of sauces with very different tastes and consistencies. I now know why Chefs are intrigued by foams. They are a giant pain in the @$s. At home I made an infused oil with the following ingredients:
12oz extra virgn olive oil
1/8 red bell pepper
1/8 green bell pepper
1/8 red onion (lyonnaise)
4 cloves garlic
1 bay leaf
10-15 peppercorns
The end result is a sweet/spicy very light oil. It brings a lot of flavor to a plain salad so you don't have to pile on all the things that make a salad unhealthy.
Nice looking oil. The color and presentation is very attractive. I look forward to trying your concoction. Do you plan on straining it for long storage, or will the ingredients remain stable in the oil?
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