Chives and miso mayonnaise
Makes 1300g.
🍽️ Makes 1300
Ingredients
| 100 g | chives | |
| 60 g | parsley | |
| 100 g | ice water | |
| 80 g | miso | |
| 100 ml | tamari soy sauce | |
| 1 tsp | 5 ml | mustard |
| 3 | egg yolks | |
| 20 ml | white wine vinegar | |
| 950 ml | oil |
Instructions
- 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.