Kanzuri Mayonnaise

Method

1. 1

   Start emulsion. Place egg yolks in a bowl. Whisk for 30 seconds until slightly pale.

2. 2

   Add mustard and seasonings. Whisk in Dijon mustard, sea salt, minced garlic, and kanzuri until combined.

3. 3

   Add oil slowly. Begin whisking in oil one drop at a time. This is critical — go slowly for the first 50g of oil until the emulsion begins to set.

4. 4

   Accelerate. Once emulsion is stable and thick, add oil in a thin, steady stream while continuing to whisk. The mixture should become pale and creamy.

5. 5

   Finish with acid. Once all oil is incorporated, whisk in white wine vinegar and lime juice. Taste and adjust salt and kanzuri as needed.