Asian Mayonnaise Food

ASIAN MAYONNAISE

Steps:

• Beat egg yolks on medium speed until slightly thickened.
• Add lemon juice, mustard, salt; beat one minute.
• Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
• SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
• Fold in water, lemon juice, salt & cayenne.
• Serve at room temp; refrigerate leftovers for up to a week.
• REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.

ASIAN BOILED SHRIMP & SPICY ASIAN MAYONNAISE

Steps:

• SHRIMP:.
• Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat.
• Season the shrimp with the Essence and add to the boiling mixture.
• Cook for 2 minutes, remove from the heat, and steep for 2 minutes.
• Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool.
• When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.
• ASIAN MAYONNAISE: (Make ahead).
• Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds.
• With the motor running, slowly add the vegetable oil through the feed tube.
• The mixture will thicken.
• Add the soy sauce, cilantro, pepper, sesame oil and salt.
• Pulse once or twice to blend.
• Serve immediately or store in an airtight container for no more than 24 hours before using.