Ingredients
0,6 l
- 2 egg yolks
- 0.5 l oil
- 5 g mustard
- 50 g Bresc Strattu di pomodoro
- 0.4 dl red wine vinegar
- 50 g tomato puree
- 20 g Bresc Basil puree
- salt and pepper
Used bresc products
Ingredients
Preparation method
Mix the egg yolks, vinegar, mustard and tomato puree. Slowly pour in the oil until the mayonnaise has the required thickness. Mix in the basil puree and the strattu and season with salt and pepper.
Related themes
PS in foodservice