The vegan apple mayonnaise recipe below is an alternative to traditional mayonnaise, both of which are used primarily as a condiment or sauce to give dishes a distinctive character. By integrating miso paste, influences from Asian and Oriental cuisine are evoked, adding an exotic and rebellious nuance to the mayonnaise, making it an option that adapts easily to a wide variety of savoury recipes, enriching them with its characteristic flavour and texture.
In particular, for the preparation of this mayonnaise, we would like to highlight the crucial role of Potatowhip Cold as a vegetable alternative to egg white, as it allows us to replace the egg white’s role as a whipping and emulsifying agent in cold preparations. In addition, Potatowhip Cold enriches the recipe with its neutrality, intensely enhancing the soya flavour thanks to the absence of egg white.
With this technical ingredient, every bite of vegan apple mayonnaise becomes a memorable gastronomic experience that is able to accompany and enrich multiple preparations.
Apple Mayonnaise
Ingredients
- 160 g Baked apples
- 100 g Miso paste
- 350 g Sunflower oil
- 6 g Natur Emul Sosa Ingredients
- 4 g Potatowhip Cold Sosa Ingredients
- 40 g Water
Instructions
- Blend all the ingredients except the oil for one minute.160 g Baked apples, 100 g Miso paste, 6 g Natur Emul, 4 g Potatowhip Cold, 40 g Water
- Emulsify by adding the oil little by little.350 g Sunflower oil