Ingredients
  • By Nick Clifford on 11th Jun 2019 / updated 4th Jul 2019
  • Used in these dishes: Ox Cheek Pastrami
  • 1   250g Onions - White Chopped (Burnt in a dry pan ) 42p
  • 2   350g White Wine Vinegar 22p
  • 3   40g Black Garlic £1.62
  • 4   75g Rapeseed Oil (Mayo ) 7p
  • 5   50g Mustard Powder - English 83p
  • 6   3g Water 0p
  • 7   20g Onion Powder 10p
  • 8   150g Dark Brown Sugar 24p
  • 9   135g Eggs (X 3 whole eggs) 27p
  • Total Ingredients Price:£4
  • Total Weight:1,073g
  • Price per 100g:£0.35
Instructions
  • Steps
  • 1  Burn the onions in a pan
  • 2  Blitz together all but the mayo and eggs
  • 3  Thermomix at 85 degrees for 7 minutes
  • 4  Slowly blitz in the mayo and eggs
  • 5  Blend on high to ensure all ingredients are incorporated
  • 6  Chill and Vac
Linked Recipes
Meta Data
  • Storage  fridge / vac packed /
  • Portions  30
Equipment
  • No specialist equipment
Allergens
Custom Scaling
  • Onions - White (Burnt in a dry pan ) g
  • White Wine Vinegar g
  • Black Garlic g
  • Rapeseed Oil (Mayo ) g
  • Mustard Powder - English g
  • Water g
  • Onion Powder g
  • Dark Brown Sugar g
  • Eggs (X 3 whole eggs) g

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