Recipe for house spicy mayo sauce
Introducing on how to make spicy mayo at home, through mayonnaise - Kewpie conversion to totally from scratch yolk. Thick, creamy and delicious guarantee!
Ingredients
Instant Kewpie Mayo
- 1 cup mayonnaise
- 1/2 tsp sesame oil
- 1 1/2 Tbsp rice or cider vinegar
- 1/2 Tbsp sugar
- 1/4 tsp Hondashi or 2 Tbsp dashi
Home made Mayo sauce for sushi lie Kewpie
- 1 egg yolk at room temperature
- 1/2 cup avocado oil at room temperature
- 1/2 tsp sugar
- 2 1/2 Tbsp rice/cider vinegar
- 1/4 tsp Hondashi or 2 Tbsp dashi
- 1/2 tsp ground mustard
- 1/2 tsp salt
Spicy Mayo
- 1 cup Kewpie Mayo above or store bought
- 2 Tbsp Sriracha
Instructions
Instant Kewpie Mayo sauce
- If you use the dried Hondashi, mix it with vinegar to fully dissolve before adding other ingredients.
- Combine all ingredients (mayonnaise, sesame oil, vinegar, sugar, and dashi) and whisk to fully mix. This is your mayo with make-a-like Kewpie
Home made Kewpie Mayo for sushi/nigiri
- In a small sauce pan on low/simmering heat, combine vinegar and dashi/hondashi.
- Stir well while simmering to evaporate some water concentration and reduce the amount of liquid down to about less than/equal 1 Tbsp.
- Remove from heat, add sugar and mustard. Stir to mix and let cool to room temperature.
- In a clean container, add egg yolk and 1/2 tsp salt, and whisk them until yolk color goes light. (Perfect job for a hand blender/mixer. Note that you could also throw them in a blender/food processor and pulse for a few times to achieve same result)
- While whisking/machine blending/mixing, slowly dripping avocado oil, spoon-by-spoon every 5-10 second to let mixture become thick and emulsifying.
- When mixture reach full fluffy thickness, start adding the vinegar/dashi/sugar mixture to let it soften up. Whisk/pulse several times to combine. This is your home made Kewpie (Japanese) Mayo.
Spicy Mayo
- Add Sriracha into the above mayo(either way or store bought) and whisk some more for the perfect spicy mayo sauce.