Sauces
INGREDIENTS
Chaom, fried in sunflower oil
Wild pepper leaf, fried in sunflower oil
Sweet leaf, fried in sunflower oil
Sweet basil, fried in sunflower oil
Egg yolk
Coconut water
Dill oil
Fried greens oil (reserved sunflower oil from frying greens)
Salt
METHOD
Combine all fried herbs with egg yolk and coconut water in blender, blend on high speed to begin emulsion, then stream in dill oil and fried greens oil to form emulsion, season with salt, taste and adjust as needed.