Lime crème

Egg white crèmes are the new mayonnaise of the modern kitchen. This version has been given a tangy twist with the addition of lime and yoghurt. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Recipe makes 570 grams.

Lime crème

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egg whites



lime juice

As needed:


lime, zest

As needed:


lemon, zest

As needed:


salt and pepper

Preparation method

  • Infuse the oil with the peels of the lime for twelve hours.
  • Strain the lime peels from the oil.
  • Use a hand-held blender to mix all the ingredients, except for the oil, together in a measuring jug.
  • Add the oil drop by drop until you have a smooth crème.
  • Season to taste with salt and pepper.
  • Spoon into a piping bag and refrigerate until use.
  • Finish on the plate with the zestes of lemon and lime.

Serving suggestions

  • As a component in a composition with beetroot, onion, and fennel.
  • As a component in a composition with chicken, sweetcorn, chilli, and avocado.
  • As a component in a composition with wolffish, sea lavender, samphire, and white radish.

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