Kanzuri Mayonnaise
Kanzuri is a fermented Japanese chili paste aged in snow — find it at Japanese grocery stores or online.
★★★★★5 from 1 cookAbout 25 minutes if you’re slow · About 10 minutes if you push
Method
chefjasonmckinney.com/recipes/kanzuri-mayonnaise
- 1
Start emulsion. Place egg yolks in a bowl. Whisk for 30 seconds until slightly pale.
- 2
Add mustard and seasonings. Whisk in Dijon mustard, sea salt, minced garlic, and kanzuri until combined.
- 3
Add oil slowly. Begin whisking in oil one drop at a time. This is critical — go slowly for the first 50g of oil until the emulsion begins to set.
- 4
Accelerate. Once emulsion is stable and thick, add oil in a thin, steady stream while continuing to whisk. The mixture should become pale and creamy.
- 5
Finish with acid. Once all oil is incorporated, whisk in white wine vinegar and lime juice. Taste and adjust salt and kanzuri as needed.
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