Wednesday, March 25, 2009

Mayonnaise With Wasabi


I like home-made mayonnaise. They are easy to make and tasted so much better than store bought ones. Today, I'm using some Wasabi powder instead of mustard powder. I also used Yuzu Vinegar instead of White Wine Vinegar. The result was great, just what I wanted! Slightly pungent and with the hint of spiciness but "NOT" spicy at all.

Well, I made the mayonnaise for my tea-time sandwiches and of course as after school snacks for my kids. I will post the sandwich recipe in the next few days. So, do try to make some mayonnaise at home and you won't regret it!


Recipe adapted from The Harry's Bar Cook Book by Arrigo Cipriani


Mayonnaise With Wasabi


Ingredients

2 Large Egg Yolks or 1 Large Egg and 1 Egg Yolk, at room temperature
2 tsp Yuzu Vinegar or White Wine Vinegar
3/4 tsp Pure Wasabi Powder or 1/4 tsp Dry Mustard
Sea salt to taste
Freshly Ground White Pepper
1 1/2 cups (375 ml) Olive Oil
Fresh Lemon Juice
Chicken Broth or Water as needed to thin the sauce

Method

To make mayonnaise by hand: Rinse a mixing bowl with hot water and dry it well. Place the 2 egg yolks, vinegar, wasabi, and a little salt and pepper in the bowl and beat the mixture with a whisk or an electric mixer at medium speed until very well blended. Add 1/2 cup (125 ml) of the oil drop by drop, beating constantly. Continuing to beat, add the rest of the oil in a thin stream, being careful to incorporate all the oil to form emulsion. When all the oil has been absorbed, season the mayonnaise to taste with salt, pepper, and lemon juice. Beat in a little broth or water if you wish to thin the mayonnaise.

To make mayonnaise in a food processor or blender: Put 1 egg, 1 egg yolk, the vinegar, the mustard, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. With processor running, add the oil in a thin, steady stream. When the mayonnaise is emulsified and all the oil has been absorbed, scrape it into a bowl and adjust the seasoning to taste with salt, pepper, and lemon juice. beat in a little broth or water if you wish to thin the mayonnaise.

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7 comments:

  1. This sounds like my kind of mayo! I love wasabi and have a huge can waiting to be put in mayo! Thanks for the recipe. Can't wait to try it! Question...do you know how long this keeps with the raw eggs being in it?

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  2. Wasabi mayonnaise is perfect for dipping fish / potatoes / chips / hors d'oevres in! I've never made it with homemade mayonnaise though. Thanks for the recipe!

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  3. I do love wasabi! I bet this mayo tastes incredible. Oh the possibilities!

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  4. I am hooked on this stuff - But I confess I cheat as Trader Joes sells this and it is great - Home made is much better and when I have time to make this I will!!

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  5. Yum. I bought Wasabi Mayo from T&T a while back. Never made mayo at home though.... hmmm.....

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  6. @Dishin And Dishes:You're welcome. The mayonnaise can be kept for 3 days.

    @Jessica604: Thanks for the wonderful suggestions:)

    @finsmom: Yes, they were really good.

    @Cathy: Of course home-made is better but I'm sure Trader Joes sells good quality brand. Thanks for the comment:)

    @604foodtography : Next time, try to make your own. It's very easy and thanks for the comment;)

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  7. excellent content

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