Saw a dish at a restaurant for Pistachio & Herb Crusted Rack of Lamb with a Creme de Cassis emulsion. My question is..
What would one use with Creme de Cassis to make an emulsion? I understand that an emulsion is two liquids that will not mix with one another being evenly dispersed throughout one another with an emulsifier added to stabilize it. I can't think of what would go with Creme de Cassis for a nice sauce other than perhaps olive oil. Any suggestions appreciated.
