Mayonnaise with an Asian twist
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| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Passive Time | 10 minutes |
| Servings |
dl
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Ingredients
- 1 tbsp Soy sauce light, Japanese style
- 1 tbsp Mirin rice vinegar
- 1 tsp Honey liquid
- 2 drops Tabasco
- 1 drop Garlic juice
- 1 dash Sesame oil
- 2 dl Oil neutral/no taste
- 1 pc egg yolk
- 2 tsp Dijon mustard
- 1 tsp White wine vinegar
Ingredients
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Instructions
- Combine the honey, mirin, garlic and soy sauce in a small saucepan and cook over medium-low heat until reduced to half, about 5 minutes. Set it aside to cool completely
- Combine egg yolk, vinegar, mustard, and a pinch of salt in a bowl. Whisk until blended and bright yellow, about 30 seconds
- Whisking constantly, add oil* to mixture*, at first a few drops at a time, then add remaining oil in a very slow thin stream
- Stir soy reduction, Tabasco and sesame oil into the mayonnaise
- Use immediately or refrigerate for up to 3 days
Recipe Notes
*Mixture and oil should be at same temperature to reduce risk of separating/not combining, preferably room temperature
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