Culinary Technique - Emulsions
An emulsion is the result of mixing oil and water until the oil droplets are so small that they disperse to make a homogenous mix. In the case of Legumaise®, a vegetable sauce is mixed with colza oil. Invented by Frank Fol, Legumaise is a healthy and tasty alternative to mayonnaise. It’s a vegetable emulsion based on vegetable sauce with a maximum of 15% of colza oil. A kilo of Legumaise contains more than one kilo of fresh raw vegetables. It’s a natural product without preservatives, food colouring, or flavour enhancers, and can be kept up to 60 days in the refrigerator. The nine different varieties are ready to use and can be added to hot or cold preparations. The most “famous” one is Perigord, a Legumaise made with mushrooms and truffles that astronaut Frank De Winne took on a space mission, to the delight of his travel companions.