Taiwanese Mayonnaise
台式美乃滋
This is one of several ways to make classic Taiwanese shala jiang.
By Lisa Cheng Smith for Cooking with Steam
Makes about 2 cups
Ingredients
- ⅓ cup sugar
- ¾ tsp salt
- 1 large egg
- 400 ml (about 1⅔ cups) Dong He Peanut Oil
- 5 tsp Wu Yin Rice Vinegar
Equipment
- Stand mixer or hand mixer with a whisk attachment, optional
Instructions
- In a stand mixer fitted with the whisk attachment, combine the sugar, salt and egg. Whisk on high speed until combined and frothy. You can also use a hand mixer, or, with some serious elbow grease, whisk by hand.
- With the mixer on high, drizzle in 1 tbsp of the oil. Once it’s incorporated, drizzle in another tbsp and let it incorporate. Then, keeping the mixer on high, add the remaining oil in a very slow, thin stream, pausing now and then to make sure it’s fully incorporated. Go slowly: if you add too much oil at once, the emulsion will break.
- As you keep adding oil, the mixture will turn into a thick, smooth paste that looks slightly translucent, not like typical mayonnaise at all. At this point, keep whisking and drizzle in the rice vinegar. The whole mixture will turn opaque and white!
- Store in the refrigerator in a glass jar or a squeeze bottle (my preference) for up to a month.
