Asian Mayonnaise Recipes
ASIAN MAYONNAISE
Another one from the *Living* kitchen & cooks. Remember to bring ALL INGREDIENTS to room temp to ensure success!
Provided by Debber
Categories Spreads
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg yolks on medium speed until slightly thickened.
- Add lemon juice, mustard, salt; beat one minute.
- Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
- SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
- Fold in water, lemon juice, salt & cayenne.
- Serve at room temp; refrigerate leftovers for up to a week.
- REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Nutrition Facts : Calories 250.4, Fat 28, SaturatedFat 2.4, Cholesterol 35.4, Sodium 293.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.5
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- To make by hand, use a wire whisk to beat together the egg yolk, mustard, and ginger in a bowl. Combine the oils. Begin to add the oil VERY SLOWLY, a little at a time (otherwise it won’t thicken)
- as you beat, adding more as each bit is incorporated. Once a thick emulsion forms – you’ll know it – you can add the oil a little faster. Depending on how fast you beat, the whole process should take 2-5 minutes.
- To make by machine, put the egg yolk, mustard and ginger in the container of a blender or food processor and turn on the machine. While it’s running, add the oils in a VERY SLOW steady stream. Once an emulsion forms, you can add the oil a little faster. Transfer to a bowl.
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