3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Yuzu Mayonnaise


Print:
4

Ingredients

1 jar(s)

Yuzu Mayonnaise

  • 250 g Grapeseed Oil
  • 1 --- egg, room temperature
  • 1 tsp Dijon mustard
  • 1.5 tsp yuzu juice
  • 0.5 to 1 tsp shichimi togarashi pepper
  • 1 pinch sea salt flakes, to taste
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    Yuzu Mayonnaise
  1. 1. Place egg, mustard, yuzu juice, pepper and salt into the bowl.
    2. Mix 1 min 30 seconds/speed 4 whilst very slowly adding the oil through the gap in the measuring cup and lid to create an emulsion.
    3. Use as required or store in an airtight jar in the refrigerator.
10

Accessories you need

11

Tip

Serving suggestions:
* as a dipping sauce for fried chicken
* as a mayonnaise for burgers
* on poke/sushi bowls

You may like to refrigerate the mayonnaise for several hours to allow the flavours to develop.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.