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Prawn Mayonnaise
In Igles Corelli’s Fresh Egg Pasta course, chapter 4 lesson 16, he talks about using 8 prawn heads with 40g of olive oil and 80g of sparkling water to make a mayonnaise, but in the end he says something about releasing albumin to mount it. Is there anything else added to help the emulsion (and acidity), such as eggs, mustard or lime juice? And shouldn’t the prawn heads be cooked, to avoid any contamination?
I’ve seen other methods where they’d extract the prawn head flavors into oil with heat and then using it to make a mayonnaise, which seems more intuitive to me.
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3 Replies
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I hope you are doing well.
@sussan_scoolinaryteam will respond to your inquiry shortly.
Have a great weekend
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Hello.
I send your question to the specialized team so they can review the recipe and the video.
As soon as I have an answer I will contact you again -
Hello Lucas.
I have news, it refers to the proteins that come out with the foam, not the egg white.The chef uses the word mayonnaise or pil pil well as a reference for consistency, but does not use egg white or yolk.Then this mixture can be used to prepare a risotto, for example.
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