Pantry, Sauces & Emulsions | Jorj Morgan

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A small glass bottle of rosemary simple syrup, the rosemary sprig visible inside, the amber liquid glowing.

Infusing simple syrups

A hot pan being deglazed with red wine, a dramatic sizzle creating steam, brown bits lifting from the fond.

Making a pan sauce

A ribbon of golden olive oil pouring into a bowl of mustard and vinegar, the liquids swirling toward emulsion.

Making an easy vinaigrette

A tight macro of a rich dark amber beef stock barely simmering, golden fat globules floating at the surface.

Making beef stock

A stream of deep violet berry syrup pouring from a ladle, blackberries and raspberries visible.

Making berry syrup

Amber-brown chutney pouring slowly into a mason jar, cardamom pods and cranberries suspended in the stream.

Making chutney

A log of compound butter sliced to reveal a cross-section dense with chives, lemon zest, and peppercorns.

Making compound butter

A stainless balloon whisk moving through a deep glossy brown gravy, lifting and aerating the liquid.

Making gravy

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Ingredients copied to clipboard!