Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

This egg-free vegan mayonnaise swaps the egg yolk for kala namak black salt, which provides that distinctive little taste of egg. Emulsified with linseed oil, it delights people with egg intolerances and lovers of healthy gastronomy alike.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

3.5 cl soya cream
0.75 cl cider vinegar
20 g Dijon mustard
4 cl Lin des Pyrénées linseed oil
5 cl sunflower oil
Kala namak salt
Fleur de sel and pepper
Flaxseeds for the topping

Step-by-step method

In a tall, narrow container suited to a stick blender, blend the soya cream, cider vinegar, mustard, fleur de sel and pepper.
Add the two oils, then blend again until you obtain a very firm emulsion.
Season with kala namak salt to taste, then stir gently.
Pour into a clean jar.
Keeps for 5 days in the fridge.

Florence’s tip

Kala namak salt, known as Himalayan black salt, gives off sulphurous notes that wonderfully imitate the taste of egg. Essential for any successful vegan mayonnaise.