Kalamansi mayonnaise

Savoury recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.

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Martín Lippo

Chef, Director of Vakuum

Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...

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Kalamansi mayonnaise
Ingredients

Frozen fruit purée 100% : Kalamansi - 30g

Egg - 1

Salt - 2.5g

Corn oil - 250g
Place egg in bain-marie at 57°C for 2hs

Chill in ice-cold water

Break the egg and pour the egg yolk and white into a measuring jug

Add salt and kalamansi puree

Mix with a hand blender

Add oil in a thin stream until fully emulsified

Brush the Mediterranean red shrimp tail with colatura di alici at 45°C, serve with the kalamansi mayonnaise and nori seaweed powder.

In this step

Frozen fruit purée without added sugar* : Kalamansi

Frozen fruit purées

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