Oyster Mayonnaise
20 servings
20 minutes
With a slight movement of the hand, mayonnaise turns into a rich Asian sauce that will support a mountain of baked vegetables, boring river fish, and sandwiches that lack character. Alexander Borzenko, chef of the Craft Kitchen restaurant, shared the recipe with us .
Calories54kcal
Proteins0.2grams
Fats5.8grams
Carbohydrates0.3grams
Egg yolk
1
pc
Lemon juice
5
ml
Vegetable oil
50
ml
Olive oil
50
ml
Oyster sauce
25
ml
Sesame oil
10
ml
Salt
to taste
Sugar
to taste
1
Whisk the yolk, mustard, and lemon juice.
- Egg yolk: 1 piece
- Lemon juice: 5 ml
- Dijon mustard: 5 g
2
Slowly pour in cold vegetable oil in a thin stream, followed by olive oil, and mix until a thicker consistency is achieved.
- Vegetable oil: 50 ml
- Olive oil: 50 ml
3
Then add oyster sauce and sesame oil. Mix well.
- Oyster sauce: 25 ml
- Sesame oil: 10 ml
4
Add salt and sugar to taste.
- Salt: to taste
- Sugar: to taste
