INGREDIENTS
100 g Passion Fruit Purée
35 g Sosa Naturemul
150 g Olive Oil
ELABORATION
Add to a bowl the passion fruit purée and the Naturemul and blend.
Add the oil bit by bit without stopping blending.
Keep with the blender until emulsify and get a mayonnaise texture.
Serve the passion fruit mayonnaise with Soft Tempura fried squid.
