【Maio】

Updated at: Fri, 27 Oct 2023 14:20:54 GMT

Step 1

Set up the immersion circulator. Fill the pot with water and preheat the immersion circulator to 135ºF (57ºC).

Step 2

Gently submerge quail eggs (no need to vacuum seal) in the water. Cook for 75–80 minutes.

Step 3

Remove the eggs and quickly place them in ice water for 30 minutes to stop further cooking.

Step 4

Ensure the egg yolks are at room temperature. Put egg yolks and Dijon mustard into the bowl of a food processor or a blender; Process for 20 seconds.

Step 5

With the food processor running, SLOWLY drizzle about one-third of the oil in a thin, steady stream. The mixture will begin to emulsify.

Step 6

Add dried sea asparagus, sweetener, and dashi powder, give everything a whirl again.

Step 7

Continue to add another one-third of the oil in a thin, steady stream on the Stir setting while adding the oil.

Step 8

Finally, add rice vinegar, calamansi & lime juice, and the remaining one-third of the oil and process for an extra 10 seconds, just until the ingredients are combined and emulsified. Don’t blend the mayonnaise too long, as homemade mayonnaise comes together pretty quickly in the food processor or blender.

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