Welcome to @cheftuan Today, I want to share with you my recipe for a Japanese mayo that is a 99% accurate representation of the famous KEWPIE brand mayo. Now I say 99% because I didn't add as much HONDASHI to MY recipe. BUT if you want a 100% clone, double the amount of hondashi in my recipe.
Also go check out my blog site: www.cookingwithcheftuan.com
Homemade Kewpie: (makes 1/2 quart)
* 3 egg yolks
* 300 g canola oil
* 30 g olive oil (mix the oils together)
* 30 g Dijon mustard
* 30 g seasoned rice vinegar
* 1 g kosher salt
* 1/2 tsp hon dashi granules (if you want the 100% Kewpie flavor, go 1 tbsp dashi)
* (optional but recommended) 1.5 tbsp of cold water to thin out the mayo as you're making the emulsification
1. Combine all the ingredients EXCEPT the oil in a food processor.
2. Blitz to combine everything in the bowl until combined, about 10-20 seconds. Make sure to scrape down the sides of the bowl.
3. Slowly drizzle in the oil. Stop every now and then to check the consistency and add a tablespoon of water to thin out and cool down the mayo. Continue to stream in the oil until all the oil is gone.
Here is the video for the tamago I made in this video.
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