At Sosa Ingredients, we continue to explore new ways to take culinary technique to its maximum potential, with innovative recipes that combine flavor, texture, and food awareness. Today we present a preparation that stands out for its elegance and versatility: the Celery Terrine with Apple Mayonnaise, part of our recipe book dedicated to Potatowhip Cold.
Terrines are a classic preparation of French gastronomy, ideal for offering cold starters with great visual impact and infinite possibilities of flavour. Our proposal reinterprets this format with modern ingredients, lighter and more functional for the contemporary professional kitchen.
To give structure to the celery terrine, we use Gelbinder our highly efficient cold binder. This ingredient allows for a compact, stable and perfectly cut texture, without the need to resort to animal gelatines, while maintaining the vegetable approach of the recipe.
The apple mayonnaise that accompanies this terrine is completely vegan thanks to the use of Potatowhip Cold, our cold alternative to create stable and airy emulsions without egg. The result is a light mayonnaise, with fresh and fruity notes that harmonize perfectly with the celery.
In addition, this recipe is gluten-free, thanks to the substitution of conventional cereals for buckwheat, which makes it an inclusive option without losing texture or flavor.
This recipe is part of our exclusive Potatowhip Cold recipe book, designed for chefs looking for functionality, innovation, and exceptional results.
Click here to access the complete recipe book and discover its full potential.
Can you make an egg-free mayonnaise? Yes, you can — and the result can be just as stable, creamy and versatile as a traditional mayonnaise. The key lies in replacing the technical function of egg — its emulsifying capacity — with a system of 100% plant-based ingredients capable of binding water and oil with the […]
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