Umami Mayo Food

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UMAMI MAYO



Umami Mayo image

Provided by Alton Brown

Categories     condiment

Time 35m

Yield about 1 1/2 cups

Number Of Ingredients 6

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

Steps:

  • 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.

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