Umami Mayo
- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 320
- Total Fat
- 36
- Saturated Fat
- 4
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 46
- Sodium
- 100
- Total: 35 min
- Active: 15 min
Ingredients
300 ml (1 1/4 cups) grapeseed oil
20 grams bonito flakes
2 large egg yolks
1 1/2 teaspoons lemon juice
1 1/2 teaspoons rice wine vinegar
3/4 teaspoon kosher salt
Directions
Special equipment:
a fine-mesh sieve- Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180 degrees F. Remove from the heat and cool at room temperature for 20 minutes before straining through a fine mesh sieve. Reserve the bonito flakes for another use (see Cook's Note).
- Whisk the egg yolks together with the lemon juice, rice wine vinegar, and salt in a large bowl. Whisk briskly, then add the oil a few drops at a time until the egg mixture thickens and lightens in color a bit. Then, still whisking briskly, increase the oil flow to a constant, thin stream until a smooth mayonnaise texture is achieved.
Cook’s Note
I use these flakes on pizza, in scrambled eggs, on toast and with Manchego cheese, which sounds like it shouldn't be good but totally is.