When making meringue, you need lots of egg whites but what to do with the yolk? I made them into mayonnaise(美乃滋) and we loved the Japanese mayo especially my husband. Even though we can buy a nice mayo in a jar locally but we still preferred the Japanese one coz the taste is different. What make it different? In another hand, I don’t want to waste the egg yolk.
Making mayo is fairly easy and making Japanese mayo is equally easy, as long that you’ve all the ingredients in the house.
- Egg yolk (minimum 2-3, increase the amount if you want to make more)
- Soya bean oil
- Salt – small pinch
- Rice wine vinegar/rice vinegar (纯米酢) –
- Mustard powder/Dijon mustard
- Lemon juice – few drops
- Sugar (optional)
- Mix the seasoning together.
- Add the egg yolks and seasoning together into the blender.
- When it is mix well, continue with lower to medium speed and add the oil slowly into the blender.
- When the mayo getting thicker, then stop. Check the taste.
- Beat the egg yolks.
- Add oil slowly.
- Add season later.
Some recipes call for small amount of dashi stock at the very last step but I haven’t try it out yet. I will update the post when I’ve done it.
The 1st time that I made the mayo successfully was using whisk by hand instead of blender. It is quite an intensive work and felt like playing squash for 45 minutes. It is always nice to do it one time with hand, then you get a good feeling on how the texture of the mayo should be.