| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | about 1 1/2 cups |
Ingredients
- 300 ml (1 1/4 cups) grapeseed oil
- 20 grams bonito flakes
- 2 large egg yolks
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons rice wine vinegar
- 3/4 teaspoon kosher salt
Instructions
- Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180 degrees F. Remove from the heat and cool at room temperature for 20 minutes before straining through a fine mesh sieve. Reserve the bonito flakes for another use (see Cook’s Note).
- Whisk the egg yolks together with the lemon juice, rice wine vinegar, and salt in a large bowl. Whisk briskly, then add the oil a few drops at a time until the egg mixture thickens and lightens in color a bit. Then, still whisking briskly, increase the oil flow to a constant, thin stream until a smooth mayonnaise texture is achieved.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 320 |
| Total Fat | 36 g |
| Saturated Fat | 4 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 46 mg |
| Sodium | 100 mg |
Reviews
ok, this is a love or hate recipe. If you don’t like smoked fish (e.g. Kippers, smoked salmon, etc) don’t even bother. If you do like those flavors, this is fantastic! I particularly like using it on hamburgers for a sort or surf and turf meal. I’ve made it twice using a hand mixer and it seems to work fine. Will be making it again today…..
I had no success with this. I used the comment below to change up the oil. My mayonnaise technique (based on Sara Moulten’s food processor mayo) was a failure. It never thickened. I have mayonnaise soup. But, I do have left over bonito flakes to try again! The aroma is enticing.
I made this today! While it might not become your everyday, go-to mayo, I think it certainly has a time and place. Brings a unique depth of flavor. Some will say umami, others might say fishy. As fish condiment, per the show, I think it’s spot on. I’m adding it to tonight’s crab salad and suspect it will work well there. As for the leftover bonito flakes, we’ll see. Those seem a bit strong, but they’re in the fridge waiting for something… My changes: used 50/50 canola/olive oil (not evoo); added a 1/2 teaspoon of mustard. Grapeseed oil is really high in omega 6, if you care about such things.