Add the product at the last moment after taking the dish off the heat. If the dish is cold add the product just before serving.
Add Plancton Marino Veta la Palma to an egg and oil emulsion to obtain a sauce with a flavor of the sea and with all the properties of plankton.
MARINE MAYONNAISE SAUCE
PREPARATION TIME: 10 min.
INGREDIENTS: 22 Plancton Marino Veta la Palma, 2g salt, 6g water, 1 egg, sunflower oil.
Mix the plankton with the water and the salt to make a smooth paste. Add the whole egg or the yolk and emulsify with the sunflower oil until the desired texture is obtained. Add salt to taste.
NOTES: We use sunflower oil for a more neutra flavour.