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Vegan burger sauce

Ingredion Ingredients Used: N-CREAMER® 2230 - 32236113CE ULTRA-TEX® 2131 - 32156106

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Ingredient Amount % as is
Rapeseed oil 60.00
Water 28.00
Vinegar, 10% acid 4.80
Mustard 2.00
ULTRA-TEX® 2131 1.50
Salt 1.50
N-CREAMER® 2230 1.20
Sugar 1.00



Ingredient Amount % as is
Pickled red peppers and cornichons 44.49
Diced onions, frozen 38.14
Water 8.19
Sugar 4.77
Vinegar, 10% acid 2.03
Salt 1.27
Tomato paste (triple concentrate) 1.11

Vegan burger sauce


Ingredient Amount % as is
Dressing 64.00
Spices 36.00


  1. Mix the water and mustard with all powders in a processing unit, except ULTRA-TEX® 2131, for one and a half minutes at 2000 rpm under vacuum.
  2. Mix the ULTRA-TEX® 2131 with three parts of the oil and keep the rest of the oil separate.
  3. Add the oil slowly to the water phase while mixing at 4000 rpm.
  4. Reduce the speed to 2000 rpm and add the mix of ULTRA-TEX® 2131 and oil, mix for one and a half minutes.
  5. Add the vinegar and mix for 30 seconds.
  6. Fry the onions to soften and bring them to room temperature.
  7. Cut the peppers and cornichons into small pieces.
  8. Mix all spices, onions, pickled vegetables, vinegar, water and the tomato paste together until homogeneous.
  9. Gently mix two parts of the dressing with one part of the spice mix until homogeneous.
  10. Add to chosen burger dish or store in a refrigerator.

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