Bind the water with xanthan gum, pour into the dish, then use a spout bottle to drip the oil and it remains like pearls as in the photo

This in the photo is a buttermilk based sauce. For 150 ml of liquid put 0.15 g of Xhantana. If you want to clarify the buttermilk as in the photo you have two ways: either freeze the liquid and then let it drain on absorbent paper or put it under vacuum, cook it at 85 degrees with steam for about 20-25 minutes (impurities will form in the vacuum bag) at which point filter with a chinoise with absorbent paper inside, bind with the xhantana (as previously mentioned) and let the oil drip inside and mix with a spoon, and those dots will form as you see in the photo. I recommend keeping the liquid cold and then whisking it with the oil.

Mix the water with the xhantana, then use a bottle to drop the basil or parsley oil over the water... the xhantana will do the rest! do not mix