September 1, 2015

Signature Asian Mayo

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title=”Signature Asian Mayo is bottom right in this array of homemade mayos and aiolis. Credit: Susan Sampson” />

Signature Asian ingredients make this mayo special. Try it on tuna burgers. This recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)

1 large egg, at room temperature
1/2 tsp (2 mL) each: soy sauce, sriracha
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1 cup (250 mL) peanut or canola oil
2 tsp (10 mL) toasted sesame oil
1 tsp (5 mL) sesame seeds, toasted

In this order, add egg, soy sauce, sriracha, lime juice, salt, pepper and oils to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, fluffy mayo. Stir in any remaining small streaks of oil.

Serve immediately. Or transfer to storage tub, cover and refrigerate. Before serving, sprinkle with sesame seeds.

Makes 1-1/4 cups (300 mL).

  • Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
  • For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding the remaining ingredients, particularly the acidic lime juice.
  • Another Asian chili paste can be substituted for the sriracha.
  • You can store homemade mayonnaise in the fridge up to 4 days.

Signature Asian Aioli
Add 2 pressed or minced garlic cloves after the egg.

Lazy Signature Asian Mayo/Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Add more lime juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo. Stir in soy sauce, sriracha, salt (to taste), pepper and sesame oil. For aioli, add 2 pressed or minced garlic cloves. Sprinkle with sesame seeds before serving.

Credit: Susan Sampson
Tested in Imperial