Recipes Anchovy

Ingredients:

75ml sunflower oil
50g parmesan
6g anchovy powder VEGENAT
1 free range egg
1 garlic clove
5ml lemon juice VEGENAT
5ml apple vinegar
5ml perrins sauce
5g old style mustard
3g black pepper

Preparation:

1. Insert the garlic, the oil and the egg in the blender glass until you make a compact mayonnaise.
2. In a bowl dissolve the lemon juice, the vinegar and the anchovy powder and let it marinate for 5 min.
3. Add the maceration to the mayonnaise with the rest of the spices and blend again.
4. Finally add grated parmesan and beat the mixture to obtain a smooth homogeneous sauce.

Ingredients:

200ml sunflower oil
50ml mild olive oil
1 free range egg
5g anchovy powder VEGENAT
5m lemon juice VEGENAT
5g sweet mustard

Preparation:

1. Dissolve the anchovy powder in the lemon juice and reserve.
2. In the blender glass add the egg, both oils and blend at medium power until they bind.
3. Add the lemon juice and the mustard until they are completely integrated.
4. Let it rest in the fridge for 15 min. before consuming.

Ingredients:

150g cream cheese
25g canned tuna
2 free range eggs
6g anchovy powder VEGENAT
5ml lime juice
Water (to boil eggs)

Preparation:

1. Cook the eggs in a saucepan for 8 min.
2. Let them cool, peel and reserve until are completely cool.
3. In the blender glass add all the ingredients and process them at maximum power to obtain a soft and light cream.
4. Let cool for 20 min. before consuming.