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Ingredient
Japanese Mayonnaise
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Chef :
KatwomanJapanese Mayonnaise
Japanese mayo is a little more tangier than your ordinary Hellman's mayo. Freezing the egg not only pasteurizes the egg but also gives more power to emulsify the oil. Use good quality oil (avocado oil or light flavored olive oil) to make a healthy alternative to a store bought mayo.
Ingredient
Food ration :
About 200ml of mayoCooking time :
10 minutes excluding the time for freezing the egg
1 tsp
Dijon mustard
1/4-1/3 tsp
Salt
Cooking instructions
* Step 1
In a freezer safe container freeze a whole egg until completely frozen about 4 hours. Then thaw the egg in room temperature prior to make the mayo.
* Step 2
With a hand blender mix together the egg, vinegar, mustard, and salt until well blended.
* Step 3
With the blender running, slowly add the oil, about 1 Tbsp at a time. Once you've add half of the oil, you may add more at once.
* Step 4
Move the hand blender vertically about 2 minutes until you have thick mayo.
* Step 5
Scrape the mayo into a glass Mason jar. You may store the mayo up to 2 weeks in the fridge.
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