Mayonnaise with ponzu sauce
20 servings
20 minutes
The recipe was shared with us by Nikolay Cherunov, chef of the Burger & Pizzetta restaurant.
Calories54.8kcal
Proteins0.7grams
Fats5.3grams
Carbohydrates1.2grams
Egg yolk
1
pc
Lemon juice
15
ml
Vegetable oil
50
ml
Olive oil
50
ml
Salt
to taste
Soy sauce
100
ml
Orange juice
50
ml
Kombu (kelp)
0.3
pc
Ginger
5
g
Sugar
10
g
1
First, prepare the ponzu sauce: mix together 10 ml of lemon juice, orange juice, kombu seaweed, grated ginger root, and sugar. Let it steep for 12 hours and then strain.
- Lemon juice: 15 ml
- Orange juice: 50 ml
- Kombu (kelp): 0.3 piece
- Ginger: 5 g
- Sugar: 10 g
2
Mix 5 ml of lemon juice, mustard, and yolk in a bowl and whisk. Gradually add cold vegetable oil and then olive oil, mixing thoroughly until a thick consistency is achieved. Add salt to taste. Combine mayonnaise with 25 ml of ponzu.
- Lemon juice: 15 ml
- Dijon mustard: 5 g
- Egg yolk: 1 piece
- Vegetable oil: 50 ml
- Olive oil: 50 ml
- Salt: to taste
