Asian Mayonnaise Recipes

ASIAN MEATBALL SUBS WITH HOISIN MAYONNAISE

Steps:

• Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
• Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
• Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
• Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
• Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
• Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

SPICY SUSHI MAYO

Steps:

• Mix mayonnaise, Sriracha hot sauce, and sesame oil together in a bowl using a fork until smooth.

ASIAN MAYONNAISE

Steps:

• Beat egg yolks on medium speed until slightly thickened.
• Add lemon juice, mustard, salt; beat one minute.
• Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
• SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
• Fold in water, lemon juice, salt & cayenne.
• Serve at room temp; refrigerate leftovers for up to a week.
• REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.

MAYONNAISE

Steps:

• Put the egg yolk in a medium bowl. In another bowl, combine the vinegar, sugar, Dijon mustard, lemon juice, 1 teaspoon water and 1 teaspoon salt and whisk until the salt and sugar have dissolved, about 30 seconds. Pour the vinegar mixture into the bowl with the egg yolk and whisk for 15 seconds.
• Drizzle a few drops of the oil into the egg mixture while whisking constantly. Continue to add the oil a bit at a time while whisking and thoroughly incorporating the oil. After all the oil has been incorporated, whisk in 2 teaspoons water. Continue whisking until the mayonnaise is thickened and off-white in color.
• Transfer to an airtight container and refrigerate immediately. Homemade mayonnaise made with pasteurized eggs keeps for up to 4 days; mayonnaise made with unpasteurized eggs will keep for 1 day.

SLAW WITH ASIAN MAYO DRESSING

Steps:

• Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
• When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
• Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.