Monday, September 6, 2010

Asian Mayo

As many of you know, I'm a big fan of Alton Brown.  So of course when I needed a mayo recipe, I started with Alton's recipe and worked from there. 

Asian Mayo
1 egg yolk
1/2 teaspoon fine sea salt
1/2 tsp ground ginger
1/4 tsp garlic powder
2 pinches sugar
1 tbsp rice vinegar
2 teaspoons lemon juice
1/3 cup sesame oil
2/3 cup vegetable oil
1.  In a small bowl, whisk together egg yolk, salt, sugar, ginger and garlic.
2.  Combine the vinegar and lemon juice in a separate bowl.  Add half of this to the yolk mixture and whisk it thoroughly.
3.  Combine the oils in another bowl.
4.  While whisking the yolk and acid mixture briskly,  start adding the oil a few drops at a time.  The mixture will begin to change color and consistency.  When this happens, you can start adding the oil a little faster  Once you've added about half of the oil, add the rest of the vinegar and lemon juice mixture.
5.  Keep whisking until all the oil has blended in.  Let sit on counter for 1-2 hours, and then refrigerate. 

Notes:  This recipe was written for straight sesame oil.  If you use a blended oil, you'll want to change to ratio of sesame to vegetable oil to 50:50, due to the lighter flavor of the blended sesame oil. 
Using whisk attachment on your mixer will make this whole process easier.  Some people may consider it cheating, but it definitely makes things easier on your arm. 
There is some risk of salmonella, of course, due to the use of a raw egg yolk.  Always buy fresh eggs and keep them properly refrigerated to help reduce this possibility. 

OK, now that we have some mayo, we need something to do with it.  I used mine on a simple grilled tuna sandwich.

Grilled Tuna with Asian Mayo
4 ahi tuna steaks
1 cup white wine
1 tsp honey
4 slices of cheese
2 tbsp asian mayo
8 slices bread

1.  Combine white wine and honey, stirring well to dissolve the honey (if needed, you can warm up the wine a bit to help dissolve the honey).
2.  Pour white wine mixture over tuna in a container and put in the fridge to marinate for 3 hours.  If need be, turn the tuna over halfway through to make sure both sides get marinated (or you can just use a zip-top bag)
3.  Bring up the heat on your grill to high.  Cook tuna for 3-4 minutes on each side.
4.  Use 1/2 tbsp of mayo on each sandwich as you put them together.
5.  Enjoy!

1 comment: