Why make mayonnaise when it is so easily available?
First, you know what actually goes into it. I still question the fact that you can buy a ‘fat-free’ and ‘no cholesterol’ mayonnaise. How is this possible? Mayonnaise is egg yolks and oil. Plain and simple. Fat and cholesterol. You have to try this White Miso Malt Vinegar Mayonnaise! The time it takes to make mayo from start to finish, including washing the dishes is faster than it takes to go to the market & back… Plus you most likely have eggs and oil in your home.
Mayonnaise is eggs and oil (along with some flavorings like mustard or lemon), mixed together with the technique of emulsification. The oil is slowly added to egg yolks, that is being mixed with a whisk or blades in a machine. This binding the oil molecule with a fat molecule is what makes a mayonnaise what it is. The pillowy, mousse-like texture, which is silky smooth, coats the palate with fat (and flavor). Knowing the technique is a culinary building block and how you season this sauce will set it apart from the rest. Using this as a base ingredient, it why you need to make this recipe. Think about adding this White Miso Malt Vinegar Mayonnaise with its umami-rich essence to a potato salad, a spread for a killer sandwich, or as a base for tartar sauce, to a dip for homemade french fries and a sauce that is so good, I call it my 2k Island Dressing | Sauce.
Experiment with this recipe and use it as a base element for several other recipes that will enhance Beer Cuisine and pairing with beer!
This Building Block Recipe can be used for the following recipes: