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.
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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.