Gastronomixs

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, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Butterhead lettuce mayonnaise

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Ingredients

1

 

head lettuce (butterhead)

2

 

eggs

1.4

dl

sunflower oil

0.6

dl

olive oil

4

g

xanthan gum

20

ml

rice vinegar

5

g

fine-ground mustard

 

 

chives

 

 

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.

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