Raspberry mayonnaise WITHOUT EGG!

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Emulsion using xantana gum, egg-free mayonnaise technique
  • Ingredients
    • 100 g Water
    • 200 g Olive oil
    • 1,8 g Xanthan Gum
    • q.s. Spirulina in powder BIO SOC Chef (see our dehydrated seaweed section)

Process

Mix Xanthan Gum with the water.

Then, make an emulsion adding oil, salt and Spirulina.

 

Our tips

You can flavour this egg-free mayonnaise with SOC Chef freeze-dried tomato powder to get a nice intense red color.
Try with our Curcuma, or our freeze-dried Beetroot powder for a ruby red mayonnaise to be served with vegetables cooked on plancha.
Xanthan Gum is a thickening agent recommended to make any type of sauce.

 

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