Freeze dried Spices - Great flavors in Dip sauces & butters

When it comes to flavoring food freeze-dried spices are the best without any competition. You can also combine them in different ways with berry and fruit powders. These recipes are based on my own Mayonnaise but can be done with mayonnaise from the supermarket. The ones you buy will probably be full of sugar and other bad stuff and that is why I make my own.

You can of course use creme fraiche or as I do, add a little coconut cream to the mayo. These flavors are perfect to pour into room-temperature butter as well but remember to let it mature at least 30 minutes before you eat it. I also recommend to use these flavors for sauces made of cream, coconut cream or broth.

Mayonnaise, Ingredients approx. 3.5 dl:

• 2 organic egg yolks

• 1 egg

• 1 tsp Dijon mustard, sugarfree, citric acid-free

• 1 tablespoon white wine vinegar

• 2.5 dl organic rapeseed oil or other better oils of your choice.

• Salt and pepper

How to make mayonnaise:Put everything in a tall container, and run it with a hand mixer thoroughly for a few seconds. Ready to use!

Asian Mayonnaise, Ingredients approx. 3.5 dl:

• 1 batch of mayonnaise

• 2 tsp Curry

• 2 teaspoons freeze-dried mango powder

• 11/2 teaspoons freeze-dried apple powder

• Herb salt and sambal oelek to taste.

Dill and Lemon Mayonnaise, Ingredients approx. 3.5 dl:

• 1 batch of mayonnaise

• 1-2 tablespoons freeze-dried dill

• 1 lemon that you use the grated peel of as well

• The juice from half a lemon.

• Herb salt and white pepper to taste

Chili Aioli, Ingredients approx. 3.5 dl

• 1 batch of mayonnaise

• 1 teaspoon freeze-dried garlic powder

• 1/2 tsp Sambal oelek

• 1 tsp Himalayan salt

Are you ready to try it out? Let me know in the comments what sauce you think you prefer!

With love

Camilla Hiller