Summary

Ingredients

• 100 g sausae (vean Lyoner)
• 2 medium pickled cucumber (s)
• 1 shallot (s)

For the sauce: (vegan mayonnaise)

• 2 tablespoon puree (almond puree)
• 100 ml water
• 0.5 teaspoon ½ herbal salt
• 2 tablespoon lemon juice
• 1 tablespoon mustard, medium hot
• Curry powder, sweet
• 225 ml rapeseed oil, or sunflower oil
• Pepper White

Print Recipe Pin Recipe

Instructions

1. Cut the vegan Lyoner into small cubes or strips, finely dice the shallot and finely dice the pickled cucumbers. Put everything in a bowl and mix with cucumber water. You always have to vary the amount of cucumber water: The mass should no longer be dry, but under no circumstances should it float in the water. Then add about 2 heaped tablespoons of mayonnaise, stir and season with a little white pepper. The amount is about as much as one of the larger bowls that the butchers always use for the meaty original.
2. The quantities for the vegan mayonnaise are about 370 g of mayonnaise. Most of the rest can be used in other dishes, or you can make a large amount of meat salad straight away. I use a Thermomix for preparation, if necessary adapt the handling to your kitchen equipment.
3. Put all the ingredients of the mayonnaise except for the oil in the Thermomix and stir briefly on level 5. Then, with the measuring cup lid insert in place, pour the oil onto the lid and let the Thermomix run on level 6 for about 2 minutes. The oil fills automatically drop by drop onto the running knife.
4. Keeps in the refrigerator for about 7-10 days.