Alton Browns Mayonnaise Recipes
UMAMI MAYO
Provided by Alton Brown
Categories condiment
Time 35m
Yield about 1 1/2 cups
Number Of Ingredients 6
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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- Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180°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.I use these on pizza, in scrambled eggs, and on toast and with Manchego cheese.
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- Put the safflower or corn oil and the chile oil into a squeeze bottle or measuring cup with a spout.
- Combine the vinegar, lime juice, egg yolk, whole egg, salt, mustard, and sugar in the bowl of a food processor. Pulse 5 times. Turn the processor on and add both oils in a steady stream until incorporated, about 2 minutes. Store the mayonnaise in a large container with a lid. Refrigerate for up to a week.
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- In a glass bowl, whisk together the egg yolk, salt, mustard, and sugar. Combine lemon juice and vinegar in a separate bowl, then put the oil in a plastic squeeze bottle.
- Whisk half of the lemon juice mixture into the yolk mixture. On a nonskid pad, whisk briskly, adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, which means you've got an emulsion on your hands. Once you reach that point, you can relax your arm a little and increase the oil flow to a constant, but thin stream. Once half of the oil is in, add the rest of the lemon juice mixture.
- Continue whisking until all of the oil is incorporated. Store in a large container with a lid. Leave at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.
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