JAPANESE MAYONNAISE RECIPE RECIPES
JAPANESE MAYONNAISE SAUCE RECIPE - FOOD.COM
Make and share this Japanese Mayonnaise Sauce recipe from Food.com.
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 cups
Number Of Ingredients 10
Steps:
- In blender or food processor combine the following:
- mayonnaise.
- water.
- ketchup.
- sugar.
- hot pepper sauce.
- garlic powder.
- paprika.
- white pepper.
- black pepper.
- salt.
- Blend until smooth.
Nutrition Facts : Calories 990.5, FatContent 78.7, SaturatedFatContent 11.6, CholesterolContent 61.1, SodiumContent 1883, CarbohydrateContent 74.7, FiberContent 0.8, SugarContent 30.3, ProteinContent 3
JAPANESE SWEET MAYONNAISE RECIPE - FOOD.COM
Make and share this Japanese Sweet Mayonnaise recipe from Food.com.
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 cups
Number Of Ingredients 11
Steps:
- Whisk together all ingredients and serve with veggies or shrimp.
Nutrition Facts : Calories 29.6, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 438.1, CarbohydrateContent 6.2, FiberContent 0.9, SugarContent 4, ProteinContent 0.7
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JAPANESE MAYONNAISE | JUST A PINCH RECIPES
This recipe is meant to be a clone for the Kewpie brand Japanese mayonnaise.
As for the oil, the Kewpie brand uses a combination of soybean and canola oils while others tend to use generic vegetable oil. A milder flavored oil is best. Fresh lemon juice provides a brighter flavor than any type of vinegar so it is used here.
There is only one important technique in making good mayonnaise and that is to drizzle in the oil slowly to keep the mixture emulsified!
I have not made this yet so don't know how it actually compares to the Kewpie mayo.
From justapinch.com
Reviews 5
Category Other Sauces
Cuisine Japanese
From justapinch.com
Reviews 5
Category Other Sauces
Cuisine Japanese
- Store your homemade mayonnaise in a covered container in the refrigerator. Use it within three days. Do not freeze.
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