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

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...
  1. Kalamansi mayonnaise


    • 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.

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