UMAMIMAYONNAISE
10 servings (Approx. 57g per serving) / Allergens: Egg, Mustard
Prep Time: 10 minutes / Cook Time: 0 minutes
Total Time: 10 minutes
Mayonnaise is an emulsified sauce, widely used as a base for dressings, sandwiches, and composed sauces. In this recipe SHO – Umami Booster is used for emulsifying, introducing a savory depth that strengthens the natural richness of egg yolk. Intensifying umami complexity while balancing fat perception, creating a smoother and more flavorful mayonnaise.
| Ingredients | Quantity |
|---|---|
| SHO - Umami Booster | 25 gr |
| Water | 50 gr |
| Egg Yolk | 35 gr |
| White Vinegar | 5 gr |
| Fine Dijon Mustard | 5 gr |
| Neutral Oil | 450 gr |
Instructions
- Add the egg yolk, Dijon mustard, white vinegar, water, and SHO - Umami Booster to a mixing bowl.
- Whisk the mixture until it becomes smooth and slightly thickened.
- While whisking continuously, slowly drizzle in the neutral oil in a thin stream to begin forming the emulsion.
- Continue incorporating the oil gradually while whisking until the mayonnaise becomes thick, smooth, and stable.
Notes
- Use a neutral oil such as sunflower, grapeseed, or canola to maintain a balanced flavor.
- This umami mayonnaise can be used as a base for aioli, flavored mayonnaise, or sandwich spreads.
