Black Garlic White Miso Malt Vinegar Mayonnaise
An insane Umami spiked mayonnaise! Black Garlic White Miso Malt Vinegar Mayonnaise is an easy to make sauce, perfect as a spread | condiment | dip!
| Servings | Prep Time |
| 3quart | 10minute |
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Ingredients
Base Ingredients:
- 8each egg, extra large, whole
- 8each egg, extra large, yolk
- 1cup miso, white
- 1/2cup vinegar, malt
- 6teaspoon soy sauce
- 24each Black Garlic,
- 1tablespoon salt, kosher
Oil Ingredients:
- 4cup oil, olive
- 4cup oil, vegetable
Instructions
- In the bowl of a food processor, add the eggs, white miso (or other miso), malt vinegar, soy sauce, black garlic and salt. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
- Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
- Taste the sauce; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive mayo undertone. Transfer the finish mayo to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
- If the mayonnaise breaks (broken sauce), don’t throw it away and start over. Simply pour the contents of the food processor bowl into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification with restart.