# Kanzuri Mayonnaise

Japanese Fusion recipe from Chef Jason McKinney, about 15 minutes, makes about 3 cups.

Kanzuri is a fermented Japanese chili paste aged in snow — find it at Japanese grocery stores or online.

- Total time: about 15 minutes
- Hands-on: about 20 minutes
- Makes: about 3 cups
- Level: Medium
- Cuisine: Japanese Fusion

## Ingredients


### Kanzuri Mayo

- 6 large egg yolks
- 500g neutral oil (or blend of olive and neutral)
- 15g white wine vinegar
- 8g Dijon mustard
- 4g sea salt
- 30g kanzuri
- 8g lime juice
- 5g garlic, minced

## Method

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.

## Tools

- Mixing bowl
- Whisk

---

Recipe page with photos and video: https://chefjasonmckinney.com/recipes/kanzuri-mayonnaise
By Chef Jason McKinney. Free to cook; please link the page when you share it.