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California Farm Made Kewpie Mayonnaise
Introduce
Chef :
Hobby HorsemanCalifornia Farm Made Kewpie Mayonnaise
There are two different versions of this mayonnaise delicacy, both made in Japan, one for local use and one for export. You can make either one with these recipes. I prefer the Japanese home market version.
Make both and taste side by side on a portion of french fries. You will notice a difference.
We order the special ingredients on the internet, everything else is farm ingredients.
Compared to our own farm made mayonnaise, which is a family recipe, kewpie mayo is creamier. We make small quantities of mayo in cup size mason jars to keep mayo fresher.
Ingredient
Food ration :
2 peopleCooking time :
10 minutes
3/4 cup
Rice bran oil
1 Tbs
Rice vinegar
2 Tsp
fresh lemon juice
1 Tsp
Dijon mustard
1 Tsp
palm Sugar
1/8 Tsp
Dashi powder
1/4 Tsp
Flaked seasalt
1 Tsp
palm sugar
1/8 Tsp
Yeast extract
Cooking instructions
* Step 1
Measure all ingredients precisely and set out on counter to bring to room temperature. Separate egg yolk from egg white. Scramble egg white for breakfast tomorrow.
* Step 2
Pulse 1/4 cup oil with mustard in large glass measuring cup with immersion blender, 8 seconds. Add egg yolk, blend 8 seconds. Drizzle 1/4 cup oil in slowly till emulsified, blender running. Add solid ingredients, blend. Drizzle in 1/4 cup oil, blend till emulsified. Add liquid ingredients, mix till creamy. Taste. Put in cup size jar. Fresh for a few weeks in the fridge, best the first week.
Note: if there is a photo you can click to enlarge it
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