Dirk Reininghaus: Mayonnaise with chia seeds, Tomami & Togarashi pepper
Ingredients for 4 persons
• 2 yolks of organic eggs
• 1 teaspoon mustard powder
• 1 tablespoon hot mustard
• 100 ml sunflower oil
• 30 ml rapeseed oil
• 1 pinch of Maldon salt
• 1 pinch of stevia sugar (no calories)
• 1 tablespoon grated fresh ginger
• 1 tablespoon Tomami Umami
• 2 pinches Togarashi pepper
• Juice ½ organic lemon
• 1 tablespoon organic chia seeds
From an award-winning, self-taught TV chef to an institution in the world of avantgarde cooking, Dirk Reininghaus, owner of „cooking-events.de“ likes to cook using the very latest techniques, such as molecular cuisine and passes on his extensive knowledge which he acquired in numerous star-rated restaurants at home and abroad to the participants of his cooking events in exclusive locations (or privately at home).
Please note the following: In this recipe it is important that all ingredients are the same temperature and make sure to only add the chia seeds at the end of the process.
Beat the egg yolks with the mustard and mustard powder with a hand blender in a high, narrow (pre-cooled) vessel; add the total amount of the oils. Keep the mixer at the bottom of the vessel and wait until all the oil has combined with the egg mixture. Do not lift the mixer up to the top until the end of the procedure. Then mix with all the other ingredients (except the chia seeds), season and taste. Stir in the seeds last. Cover the mayonnaise with cling film and put into the refrigerator until ready for use. If refrigerated the whole time, the mayonnaise will keep for up to one week. Can be used for appetizers, egg dishes, as well as with cheese and cold meats/sausages.