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KEWPIE MAYONNAISE

KEWPIE MAYONNAISE

‘n Heel anders, smaaklike mayonnaise. Heerlik saam met vis of sushi…
To concentrate the tang and umami in the recipe without thinning out the mayonnaise too much, cook down the vinegar and dashi. It only takes a few minutes and makes all the difference between ordinary and fantastic mayo!

  • 2 tablespoons plus 1 teaspoon cider vinegar
  • 2 tablespoons dashi, homemade – see note or instant, optional
    —A few drops of soya or oyster sauce can be used instead of dashi (there will be a slight difference)
  • 1 teaspoon Dijon mustard
  • 1 egg yolk
  • ¾ cup canola oil
  • ½ teaspoon sugar
  • 1 teaspoon kosher salt

In a small saucepan, bring the the cider vinegar and dashi to a simmer over high heat. (if you aren’t using dashi, just simmer the vinegar)
Adjust the heat to keep it simmering, not boiling, until reduced to about 1 tablespoon, – 3 to 5 minutes.
Transfer the vinegar-dashi concentrate to a small mixing bowl.
(Form a ring with a damp dish towel to rest your bowl on—this will keep it stable.)
Add the Dijon and egg yolk and whisk to combine.
While constantly whisking, very gradually drip in the oil down the side of the bowl into the yolk mixture.
The mixture should emulsify and thicken. (If at any point you mixture breaks and separates instead of getting thick and creamy, don’t despair. Put a fresh egg yolk in a bowl, and slowly whisk the broken mixture into it, as if it were the oil.)
You can drizzle a bit more quickly once the mixture is very thick.
When all the oil has been incorporated, mix in the sugar and salt.
You can add a little dashi or water to thin the mayonnaise so it will easily flow from a squeeze bottle but still hold its shape.
It will thicken slightly once refrigerated.
Transfer the mixture to a squeeze bottle.
Keep refrigerated.

Note:
To make homemade iriko dashi
—To make iriko dashi, simply boil baby dried sardines or anchovies in water until the fragrant scent of the fish starts to emerge.
OR:
—Soak dried shiitake mushrooms in lukewarm water, as water that is too hot can prevent the mushrooms from releasing their flavor compounds, which create the savory umami flavor. The result is a thin, dark brown broth with a mushroom-like flavor. (You can combine the 2 for a richer flavour.)

Recipe and photo: Amanda Conradie

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