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Vadouvan mayonnaise

In classic cuisine, mayonnaise is a widely used base for the preparation of cold sauces and derivatives.

There is a variety of sauces with vegetables, herbs, and spices. They provide just the right amount of fat, airiness, sweetness, or acidity with every bite, so that all the flavors come together in the mouth. With a good base, you can quickly make your own cold sauces.

Ingredients

15gClean Label mayonnaise
15gVadouvan
2Water

Preparation

  1. Bring the water to a boil and add the vadouvan.
  2. Let the vadouvan infuse for 10 minutes over low heat, making sure not all the liquid evaporates.
  3. Chill the vadouvan in the refrigerator.
  4. Spoon the chilled vadouvan into a fine sieve and press out the liquid well.
  5. Mix this liquid with the mayonnaise using a whisk.