Garlic Soy Mayonnaise
By America's Test KitchenPublished on August 21, 2007
Yield
Serves 24 (Makes 1 1/2 cups)
Ingredients
2 teaspoons lemon juice from 1 lemon¼ teaspoon table salt ¼ teaspoon Dijon mustard Dash hot pepper sauce, such as TabascoDash Worcestershire sauce Pinch ground black pepper 1 large egg 1 ¼ cups vegetable oil (can also use canola, or light olive oil instead)3 tablespoons soy sauce 1 ½ teaspoons honey 3 small cloves garlic, minced or pressed through garlic press (about 1 ½ teaspoon)3 teaspoons minced fresh ginger (from 1 piece, about 1 inch)1 ½ teaspoons toasted sesame oil
Before You Begin
This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide. If you prefer, start with commercial mayonnaise instead of homemade.
Instructions
- Process lemon juice, generous ¼ teaspoon salt, mustard, Tabasco, Worcestershire, pepper, and egg in food processor until combined and mixture turns light yellow, about 30 seconds.
- With machine running, pour oil in thin, steady stream through feed tube until fully incorporated, thick, and emulsified, about 1 minute.
- Mix processed mayonaise and all other remaining ingredients in small bowl. (Can be covered and refrigerated for up to 1 day.)
Yield
Serves 24 (Makes 1 1/2 cups)Ingredients
2 teaspoons lemon juice from 1 lemon
¼ teaspoon table salt
¼ teaspoon Dijon mustard
Dash hot pepper sauce, such as Tabasco
Dash Worcestershire sauce
Pinch ground black pepper
1 large egg
1 ¼ cups vegetable oil (can also use canola, or light olive oil instead)
3 tablespoons soy sauce
1 ½ teaspoons honey
3 small cloves garlic, minced or pressed through garlic press (about 1 ½ teaspoon)
3 teaspoons minced fresh ginger (from 1 piece, about 1 inch)
1 ½ teaspoons toasted sesame oil
Ingredients
2 teaspoons lemon juice from 1 lemon
¼ teaspoon table salt
¼ teaspoon Dijon mustard
Dash hot pepper sauce, such as Tabasco
Dash Worcestershire sauce
Pinch ground black pepper
1 large egg
1 ¼ cups vegetable oil (can also use canola, or light olive oil instead)
3 tablespoons soy sauce
1 ½ teaspoons honey
3 small cloves garlic, minced or pressed through garlic press (about 1 ½ teaspoon)
3 teaspoons minced fresh ginger (from 1 piece, about 1 inch)
1 ½ teaspoons toasted sesame oil
Ingredients
2 teaspoons lemon juice from 1 lemon
¼ teaspoon table salt
¼ teaspoon Dijon mustard
Dash hot pepper sauce, such as Tabasco
Dash Worcestershire sauce
Pinch ground black pepper
1 large egg
1 ¼ cups vegetable oil (can also use canola, or light olive oil instead)
3 tablespoons soy sauce
1 ½ teaspoons honey
3 small cloves garlic, minced or pressed through garlic press (about 1 ½ teaspoon)
3 teaspoons minced fresh ginger (from 1 piece, about 1 inch)
1 ½ teaspoons toasted sesame oil
Before You Begin
This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide. If you prefer, start with commercial mayonnaise instead of homemade.
Instructions
- Process lemon juice, generous ¼ teaspoon salt, mustard, Tabasco, Worcestershire, pepper, and egg in food processor until combined and mixture turns light yellow, about 30 seconds.
- With machine running, pour oil in thin, steady stream through feed tube until fully incorporated, thick, and emulsified, about 1 minute.
- Mix processed mayonaise and all other remaining ingredients in small bowl. (Can be covered and refrigerated for up to 1 day.)
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