Gastronomixs

Fluffy courgette mayonnaise

Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.

Fluffy courgette mayonnaise

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Ingredients

800

g

peeled courgettes

4

 

egg yolks

10

g

honey

1

tsp

grated cinnamon stick

30

g

sushi vinegar

35

g

mirin

2

tbsp

coarse-grained mustard

15

g

ginger syrup

600

g

olive oil

 

 

pepper

 

 

salt

20

g

ProEspuma, per 500 ml.

Preparation method

  • Roughly chop the courgettes, season well with salt, and wrap in aluminium foil.
  • Cook at 200°C for 30 minutes.
  • Leave the cooked courgettes to cool down to room temperature.
  • Blend all the ingredients, except for the oil, in the blender until smooth.
  • Mount with olive oil in the blender.
  • Transfer the mixture into a siphon of 1/2-litre capacity and aerate with one cartridge.

Serving suggestions

  • As an amuse-bouche with couscous.
  • As a vegetable dip.
  • Serve with a lamb's meat starter.
  • Serve with a starter with grilled vegetables.

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