🇧🇷 Cansei de Ser Chef
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Recipe for homemade Japanese-style mayonnaise using egg yolks, mustard, rice vinegar, and oil, explaining the chemistry behind the emulsion.
Recipe Video
Ingredients
- 2units de Egg yolks
- 1teaspoon de Dijon mustard
- 1,5tablespoon de Rice vinegar
- 1/4teaspoon de Monosodium glutamate (Ajinomoto)
- 1teaspoon de Sugar
- 1/2teaspoon de Salt
- Oil
Instructions
In a container suitable for an immersion blender, add the two egg yolks, Dijon mustard, rice vinegar, MSG, sugar, and salt, following the order listed.
Dica: The order in which the ingredients are added to the liquid base is important.
Pour the oil over the liquid mixture, ensuring the oil rests on top.
Dica: The immersion blender needs to touch the aqueous base first to start the emulsion correctly.
Position the immersion blender at the bottom of the container, directly over the mixture, and begin blending without moving the appliance.
Dica: Watch until about two-thirds of the mayonnaise has formed at the bottom.
Once the emulsion starts to form, slowly lift the immersion blender so that the remaining oil on top begins to incorporate into the mixture.
Dica: Slow and gradual movements ensure that all the oil is completely emulsified.
As soon as the mayonnaise is completely formed and homogeneous, stop the process.
Dica: The mayonnaise is ready when it reaches a firm and creamy consistency.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy313 kcal16%
- Carbohydrates12 g4%
- Protein14 g19%
- Total Fat23 g42%
- Dietary Fiber1 g3%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
japonesaRequired Equipment
Categories
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