| This recipe is liked by 0 person(s). |
Japanese Mayo Recipe from Chefs Armoury
Nb persons: 0
Yield:
Preparation time: 5 minutes
Total time:
Source:
| Makes: 2 cups homemade mayonnaise Equipment: Stick (immersion) blender Starting to emulsify the oil and egg mixture Ingredients | |
| 1 cup | non GMO canola oil or rice bran oil |
| 2 eggs yolks (60gm eggs), the fresher the better | |
| 2 tbsp | rice vinegar |
| 2 tsp | yuzu juice |
| ½ tsp | sea salt |
| ½ tsp | hot Japanese mustard |
| 1/2 tsp | dashi powder |
| 1 tbsp | sugar |
| 50ml | hot water |
Method
Place the egg yolks into a cylindrical container which is big enough to hold 1L and a stick blender.
In a little bowl mix ½ of the vinegar, yuzu juice, sea salt, Japanese mustard, dashi powder and sugar. This is your vinegar solution.
Add the vinegar solution to the egg yolks and mix well with a stick blender.
Place the oil in a pouring jug, put the stick blender on slow and trickle in the oil. You will need to continuously move the stick around so no oil is missed.
Once all the oil is emulsified, stir in the remaining vinegar. Now rigorously stir in the hot water until you achieve the right consistency.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe