Butterhead lettuce mayonnaise

A mayonnaise with a very low percentage of oil. This is ideal for accentuating the subtle, fresh flavour of butterhead lettuce.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Butterhead lettuce mayonnaise

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




head lettuce (butterhead)






sunflower oil



olive oil



xanthan gum



rice vinegar



fine-ground mustard

As needed



As needed


salt and pepper

Preparation method

  • Wash the lettuce and cut into large pieces, reserving two large leaves.
  • Cook the lettuce in a pan with water very briefly.
  • With a hand-held blender, quickly blend the lettuce and cool over ice water.
  • When cool, pour into a Frix-Air or Pacojet cup and allow to fully freeze.
  • Churn the frozen mixture twice through the Frix-Air or Pacojet and let thaw. You now have lettuce coulis.
  • Measure 300g of the lettuce coulis.
  • Combine in a thermo blender with the eggs, vinegar, mustard and xanthan gum.
  • Gently blend at speed 5; while the blender is running, add the two oils in a steady stream.
  • Finely chop the reserved leaves together with an equal quantity of chives.
  • Add these to the blender and blend briefly.
  • Season with salt and pepper.

Serving suggestions

  • As part of a vegetarian amuse-bouche, e.g. with broccoli or chicory.
  • With a layer of crème, or separately as a crispy element in a dish.

Previous page