INGREDIENTS
Lime mayonnaise

• Egg white 1
• Sunflower oil 30 gr
• Grated peel of lime and juice 1/2
• Seed oil 300 gr

Maionese alle cozze

• Egg white 1
• Seed oil 30 gr
• Mussel water 50 gr

The emulsions are all the compounds which are formed from a greasy and aqueous part together and homogeneously mixed. In order to be used in the kitchen the emulsions must be stable, thus avoiding that the fat and the water in a short time separate. The formation of an emulsion is often facilitated by the presence of osurfactant emulsifiers, molecules that have a part similar to water and a part similar to fats. At the end of the process we obtain a more stable emulsion that has retained all its organoleptic qualities without having to resort to the use of stabilizers or emulsifiers.

Lime mayonnaise
Place the egg white in a bag sous vide and mature for 20 minutes. Place the matured product and lime juice in a container and emulsify the mix with a whisk adding the other seed oil until you reach the desired consistency and flavour.

Mussel mayonnaise
Add together the water of the mussels and 30gr of seed oil, place the bag sous vide and start the induced maturation© for 30 minutes. Once this time has passed place the mix in a large glass and with the help of the emersion blender emulsify with the remaining seed oil until you reach the desired consistency.