Gastronomixs

Chives and miso mayonnaise

An umami dressing that is delicious served with dishes with a bouillon in which dashi is the key ingredient. This mayonnaise is also great to serve with raw fish or meat.

Makes 1300g.

Chives and miso mayonnaise

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Ingredients

100

g

chives

60

g

parsley

100

g

ice water

80

g

miso

100

ml

tamari soy sauce

1

tsp

mustard

3

 

egg yolks

20

ml

white wine vinegar

950

ml

oil

Preparation method

  • Blanch the chives and parsley and cool in ice water.
  • Add the ice water and blend the chives and parsley to a coulis.
  • Pass through a fine-meshed sieve.
  • Measure off 140g of the coulis and mix with the remaining ingredients, except the oil, in a thermo blender.
  • Blend to an emulsion that is a little thinner than a mayonnaise by adding the oil in a thin stream.
  • Allow to cool.

Serving suggestions

  • Serve with raw or seared meat or fish.
  • Goes well with tuna, mackerel, and pork belly.
  • In combination with other Asian components, such as kimchi, dashi, and sashimi. 

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