1 cup amontillado sherry
4 shallots, sliced thin
4 cloves garlic, smashed
2 tsp saffron
1 tsp turmeric
1 qt cream
4 tsp salt
4 tsp smoked paprika
1 1/2 cups falconero olive oil
1/2 tsp xanthan gum
1/2 tsp agar agar
- reduce first 5 ingredients until almost completely dry
- add cream and bring to a simmer; reduce heat and cook 10 minutes
- remove to blender, add remaining ingredients bit by bit to emulsify; keep warm
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