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With its rich and creamy texture made from egg yolks and a unique blend of vinegar, this “umami” style mayonnaise has a refreshing aroma and a tangy depth of taste.
Made Only With Egg Yolks For A Richer, Savory Flavor
A Favorite Ingredient Among Exclusive Chefs
Enhance the Flavor of Any Meal
No Artificial Colors or Flavors
No High Fructose Corn Syrup
Soybean oil, egg yolk , distilled vinegar, salt, rice vinegar, water, flavour enhancer (621), flavouring (contains mustard), preservative.
6 Hard Boiled Eggs
1/4 Whole Jalapeno
1/2 Stalk Green Onion
3 tbsp Kewpie Mayo
1 tsp Soy Sauce
1/2 tsp Yellow Mustard
1/4 tsp Rice Vinegar (can sub with distilled white vinegar)
1/8 tsp Salt
1/8 tsp Black Pepper
Gather all the ingredients.
Make 6 hard boiled eggs. Here is the technique we use to make our eggs.
Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.
Fine chop green onions and set aside.
Cut hard boiled eggs in half, remove egg yolk (the yellow portion) with either a spoon or your thumb and place into a mixing bowl. Note – yoke should just fall out with minimal effort.
Add Kewpie Mayo, Soy Sauce, yellow mustard, Rice Vinegar, a sprinkle of salt & pepper and mix all together with a fork. It’s extremely important that each ingredient is measured out, otherwise, the texture will be off.
After mixing, you should have something that represents a potato salad texture. If it’s runny, you’ll need to add more cooked egg yolk and if it’s dry, you’ll need to add more Kewpie Mayo.
Transfer egg mix into a ziplock bag. Remove as much air as you can by twisting the bag to form a cone shape, seal, and then cut a small corner off the bottom of the ziplock bag.
Plate egg whites with concave portion facing upwards.
Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.