Gastronomixs

Warm mayonnaise

This is an original ElBulli recipe. Adjusting the amounts allows this mayonnaise to be heated. This recipe produces a very special and light type of mayonnaise. The fact that it is warm is enough to create a surprising effect! This recipe makes 5 decilitres of mayonnaise.

Warm mayonnaise

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Ingredients

120

g

egg yolks, pasteurised

65

g

egg whites, pasteurised

200

g

sunflower oil

50

g

olive oil

7

g

sherry vinegar

7

g

mustard, fine

7

g

salt

1

 

whipped cream charger (N²O)

Preparation method

  • Mix all the ingredients in a measuring cup.
  • Pour into a 1/2-litre siphon and aerate with one charger.
  • Shake briefly and heat for at least 30 minutes in an au bain-marie at a maximum temperature of 65°C.
  • Make sure that the temperature does not exceed 70°C to prevent the eggs from setting, as this would ruin the mayonnaise.

Serving suggestions

  • As part of a starter with green asparagus, tomato and coarse croutons.
  • As part of a classic crustacean mayonnaise, but with a twist.

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