Traditionally, mayonnaise is made by slowly whisking in a drizzle of oil into egg yolks until an emulsion forms. Starting slowly and with a good emulsion will ensure that your mayonnaise doesn't break even when more oil is added later. Homemade Mayonnaise is just the biggest luxury - it also a pain to make, but once you get the hang of it, I guarantee you'll never go back to commercial Mayo if you can help it! The secret to Mayo success is to be very patient, forearm strength, and have a great helper! The higher the oil to egg yolk ratio, the more lux the Mayo will be.
With this version, the kick comes from Mentaiko, which is spicy cured pollack roe from Japan. Mentaiko filled riceballs (Onigiri) are very popular as a filling, and the best Mentaiko Yaki Onigiri I've had is at Tanto, hands down! Try it, keep it, freeze it, or make Mentaiko Carbonara, but whatever it is, to make a good Mentaiko mayo, you've got to start with a good Mayo! It also worked deliciously well with our grilled lobsters at the seafood fest!
Mentaiko Mayo
Makes 2 cups
2 ea Egg Yolks
1 cup Oil, Light Olive, Canola or Grapeseed
4-6 ea Mentaiko sacs, about 1 box
1 ea Lemon, Juiced
2 ea Garlic cloves, crush smooth
2 Tbsp Hot water
Salt & Pepper
1. Whisk the egg yolks in a metal bowl until really thick
2. Very slowly, get another person to drizzle a teensy bit of oil down the side of the bowl
3. Keep whisking to incorporate the oil into your egg yolks
4. Once you start getting a thickened consistency,slowly drizzle the rest of the oil in, while whisking
5. After 20 minutes of whisking and a painful forearm, you should end up with some really nice Mayo
6. Add the garlic cloves, lemon juice and hot water to the Mayo, this should lighten up the color
7. Remove the skin from the Mentaiko sacs, and then whisk in the eggs into the Mayo
8. Season with salt and pepper
If you're lazy and want to use Shelf Mayo, skip steps 1 - 5.
For Mentaiko Carbonara:
2 portions Spaghetti
4 ea Thick sliced bacon
2 cups Baby Spinach
2/3 cups Mentaiko Mayo
Optional ingredients: Picked Lobster or Crab Meat, and Fermented Uni
Bring a pot of salted water to boil and cook pasta
While pasta is cooking, dice and fry up bacon until bits are crispy
Remove bacon bits from pan, and reserve
In the hot pan, wilt the spinach in the bacon drippings
Drain pasta, and while pasta is still very very hot, toss Mentaiko Mayo, Bacon, and Spinach together
If using optional shellfish meat, toss it in as well
Top with Uni
Serve immediately
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