Go to the Recipe: Japanese (Kewpie-Style) Mayo
Ok I'll ask the first...... Where's the bleedin' garlic, apart from the flavoured oil?
I'm wondering the same thing. But also, why the powdered egg yolk and glucose syrup?
Why adding the soy lecithin? Can i skip adding the MSG?
What is glucose DE 42?
This is standard confectioners glucose syrup that is often used by pastry chefs. It's similar to something like Karo syrup, but without added color or flavor. It adds mouthfeel, sheen, and very little sweetness.
The added lecithin makes this mayonnaise extremely stable. You can skip is if you want, since the egg yolk adds needed lecithin too. We add the MSG in the style of Japanese Kewpie mayo, which we like a lot. It adds a savory, umami quality, but you can leave it out if you prefer.
The powdered egg yolk is to enhance the eggy flavor, which was our goal for this mayo. The glucose syrup adds mouthfeel and sheen without too much sweetness.
Mis-titled, it's our mayo. Fixed now.
How long would this last in the fridge? Is it easy to halve?
- originally posted by sygyzy
What is the advantage of this over regular mayo? Does it take on other favors better? Is it lower I'm calories? Does it marry better with other additions? What kind of soy lecithin are you using here?
It will last for several weeks if it's stored in a very cold refrigerator.
Just a different flavor profile, more in the style of Kewpie mayo, but with a strong egg flavor that works well in our tartar sauce. We're using the viscous oil-soluble style of soy lecithin, not the de-oiled powdered lecithin.
Understood! Thank you very much Chris!
How closely does this recipe resemble Kewpie's brand? Also what do you guys think about substituting rice vinegar for regular vinegar?Also can you link me to a soy lecithin product you recommend?
It's not intended to be a close substitute, but we did want some of the savory qualities you get in Kewpie. Rice vinegar will definitely bring it closer to Kewpie style, but you'll also want to cut down on the egg if that's your goal.As for soy lecithin, look for the NOW brand.
In this recipe, you can replace the egg yolks to dry?
You could, but you would need to use much less powdered egg yolk, maybe about 1/4 as much.
Chris Young Have you ever tried an eggless version (I know the egg plays a more then subtile flavour role in this recipe) but I'm hoping you have an idea on the amount of lecithin to use. Moreover should one also consider Xanthan? Cheers,Bas
Is it possible to pasteurize the egg yolk/ egg in sous vide then use it on mayo recipe? I don't have access to powderize egg yolk could I just add the weight to the normal egg yolk? Thanks in advance
Yes, absolutely, simply cook them whole for 2 hours at 54 °C.
I made this just now, but I didn't have powdered egg yolk, I used slightly more egg yolk than in the recipe. My version is really very salty, a bit nervous about using it. What could have gone wrong, could it be the absence powdered egg yolk - what could I use instead? - Or is it supposed to be very salty?
This mayonnaise is definitely an aggressively seasoned sauce. If you are concerned it is too salty for you, you can make a batch with low seasoning to mellow it out. Also, keep in mind that the MSG gives it an even more savory flavor.
Okay thanks Ben, I love salty food so I'll give it a go with the coleslaw recipe . What does the powdered egg yolk do btw, rather than normal egg yolk?
It helps give it an extra eggy flavor as well as acts as a really good emulsifier in this situation(as does the lecithin). Hint: Add a little himilayan sulfur salt and it tastes almost identical to kewpie. http://www.amazon.com/The-Spice-Labs-India-Black/dp/B002YVF4TU/ref=sr_1_1?ie=UTF8&qid=1397746807&sr=8-1&keywords=sulfur+salt
Is the soy lecithin listed above soy lecithin powder? Thanks.
no, its the liquid variety. Powder is mostly used for aeration and the liquid fatty version is used for emulsifying.
Amazing one of the few boards that someone from the website actually replies to people
Thanks, Jimmy! We do our best to reply to comments as often and as quickly as possible, and we're also working on new community software solutions so we can be on top of questions and comments as soon as they come in. Hopefully that'll make us even quicker!
Would it still work with powdered lecithin?And if so is it the same amount?
Egg Yolk + Egg Yolk powder + Water ...why not just more egg yolk?
(especially if the powder is not readily available)
hi what is the shelf life of this recipe how long can I keep the mayo?
As a faithful Chefsteps-son I ordered all of the unusual ingredients and made this mayo recipe according to the directions, as I was pretty fired up for a post-Thanksgiving turkey sandwich.
Sorry to be a negative voice here, as I have really liked everything else that I have made, but I was overwhelmingly disappointed in the flavor. I can't say what it was that was off-putting about it, but I was definitely put-off. I ended up tossing the entire batch because I couldn't find anyone in the household who didn't think it was rather awful. I ultimately made my sandwiches with a store-bought olive oil mayo mixed liberally with Sriracha, and they were great.
I have powdered soy lecithin. How should I scale?
What type of oil did you use? Extra virgin olive oil will become fairly bitter in a blender.
Great mayonaise! Just made it for New Year's Eve ..
Just one question: what makes this "No. 4"? Which are nos. 1-3?
I'm asking myself the same question. Egg yolk powder + water (and there is plenty water in this recipe) makes reconstituted egg yolk. How does replacing part of the raw egg yolk with reconstituted egg yolk enhance the eggy flavour?
I have the same dilemma...
No matter how many times I tried this recipe I found it to have too much liquid. I had to remove the water otherwise it was too liquidy. I still cannot get the thick consistency from the recipe and video. Any advice?
How can we use the powdered version instead?
I know it's a bit late for answering to your question but someone else might be interested in it so here we go:
Since we're dealing with raw eggs here it will keep up to 3 days in a fridge. It may keep well longer if handled properly, but there is no guarantee whatsoever..
You can add more oil. One yolk can hold up to almost a quart of oil with help of some lemon juice or vinegar. The more oil you add the thicker it gets. But there is a point where it breaks.
It'll keep for a month easy in a fridge, the oil will act as a preserving medium
Great advice, thanks.
Nonsense..
Oil would only help preventing contamination from another source, not the development of microorganisms that are already inside the product as in raw egg yolks that contain their fare share of bacterias (salmonella to name one) in which they will develop regardless of the amount of oil you will add to your product.
Or even longer if you pasteurize the yolk in your sous-vide and add a bit of whey to your mayo. Whey contains lactic bacteria that develop much faster, thus consuming most oxygen which other bacteria would require. Plus whey adds a nice acidity to your mayo.
I'm always a bit afraid of using raw egg yolks. Any tips on safety with it?
Thanks!
Wouldn't rice vinegar be a better choice?
Thankfully, can find Kewpie Mayo without a problem. Those who can't... McCormick's Made In Mexico and Goya brand mayo offers a really delicious tangy one. Can find in your Hispanic section of grocery stores or local bodega. Worth finding.
It's relatively low-risk to use egg yolks for something like this, but you can buy pasteurized eggs, or you can pasteurize them yourself by putting them in a sous vide bath (in their shells) for 2 hr at 55 C / 131 F.
Rice vinegar would be delicious, yep!
As Karen says, it's low risk. Something like 1 egg in 20,000 carries salmonella.
You can get Davison's pasteurized eggs at Sprouts
How long can this keep?
agree olive oil shouldnt be used in mayo makes it quite inedible
oil is not the preserving medium however the vinegar is, bacteria hates acid, i have a batch in my fridge right now thats been in there for about a month & i wouldn't be scared using it for my kids.
The ingredients call for glucose syrup. Can invert sugar be used in place of it?
I replaced the MSG with rat poison because it really adds a lovely flavor.
you dont need glucose, or soy lecithin, or egg yolk powder to make this. It is mayo made with rice vinegar, a little mustard and msg. this is all you need.
above: buffalo chicken karaage, blistered shishitos, homemade kewpie ranch, celery.
This recipe was formerly known as "Mayo No. 4". Why did you rename it?
We decided to call a spade a spade: It's our version of Kewpie (with a few tweaks!), and though we loved the name Mayo No 4, we realized that it wasn't so easy for people to find. So we made some updates and improvements, including the name, and republished it.
Couple weeks in the fridge.
No more throwing out containers and what a great recipe. Collecting bottles for different flavours.
Did you also skip your vaccines and go to a flat earther convention?
Greg, combine 1:1 powder with Sunflower oil, blend and take it 15 au ban Marie. blend again and let it set. There you go, Liquid version of your powder.
Amen^
@karentaylorquinn i urge you to look into the origins of the phrase you used above.
In fact, I'll save my words:
https://youtu.be/k1oR0EYaOHY
Still find your joke funny?
maybe you should as well, don't be offended.. http://www.npr.org/sections/codeswitch/2013/09/19/224183763/is-it-racist-to-call-a-spade-a-spade
Since the lecthin is an stabilizer, will it work in the same manner replacing it with 0.1% xanthan gum to get a similar result?
Can you freeze a portion? It makes quite a bit and I can't use that much mayo even for an event. I guess I could make a potato salad or something else, but can it be frozen?
usually, those who are in high risk categories need to worry about the extremely low risk, essentially I wouldn't give new born babies raw eggs.
Some people are not so naive.
YES Neil! You nailed it!
Actually most people that boycott MSG have done their work. No MSG in organic food! There is plenty of MSG in all of the foods you listed, because they are processed or the way they are grown.
That's completely untrue, MSG is a natural compound used in a great deal of asian cooking and to a lesser extent western cooking and it naturally occurs in the breakdown of glutamic acid which is a natural amino acid in almost all food. It is similar chemically to salt. By breakdown I mean that caused by anything from enzymatic action to simple heat. It has been used in food since time immemorial most often derived from fish throughout the world such as in anchovies in western cuisine or fish sauce in eastern cuisine. Dashi, the basis of many Japanese soups and broths is rich in MSG from fish flakes and kombu seaweed. If you buy kombu at the store it is unprocessed short of drying and you will find little white crystals on the surface. This is MSG crystallizing on the surface of the seaweed that will be extracted by briefly putting it in hot water.
MSG has gotten a bad name by being associated with chinese restaurant syndrome and its belief that it was connected to glutamic acid. There is also some related evidence that some percentage of westerners have a sensitivity to it which can trigger migraines. However glutamic acid has been largely absolved of guilt in the former and the evidence is shaky on the latter and is certainly nothing to worry about if you are in the majority of people who aren't sensitive to it.
I used rice vinegar and substituted powder soy lecithin for the liquid one and the result was perfect. Also tried a version with unrefined sunflower seed oil which was very fragrant and tasty.
I tried it with 0.6 grams of powder (so no scaling) and it was perfect IMHO
