Ingredients
- 2 cups ginger (candied)
Primary Flavors
- 1 cup egg yolks (pasteurized - not fresh)
- 1 cup egg whites (pasteurized - not fresh)
- 3 Tablespoons garlic (fresh)
- 3 Tablespoons ginger (fresh)
- 6 Tablespoons Dijon mustard
- 6 Tablespoons scotch
- 6 Tablespoons fish sauce
- 6 Tablespoons lemon juice
- 3 Tablespoon white vinegar
- 3 Tablespoons sesame oil
Lix
- ⅓ cup sesame oil
- 6⅓ cups oil
Instructions
- Soak candied ginger in hot water, drain, and process.
- Add the Primary Flavors to the processor.
- With processor running, SLOWLY add Lix to make mayonnaise.