Recently I had the pleasure of dining in a Japanese steakhouse that served shrimp covered in "Kogane" sauce. This was a thick yellow egg sauce that is used in blobs to top butterflied shrimp who are then squirted with brandy and covered. The sauce steams and the result is a firm, impossibly light, deliciously eggy topping. Naturally I decided that I had to make this and after a bit of googling discovered that the stuff was pretty much steamed mayo with perhaps a little extra yolk.
I've always known how to make Mayo but never in my professional career had I ever been called upon to make it myself as Hellmann's has handled all mayo duties in every kitchen I've ever worked in. Its not a difficult concept but I was disappointed with my first attempts. I need a THICK mayo, like cold Hellmann's to recreate this dish. My mayo is passable but just isn't the tightly wound emulsion that I'm after.
1 c soybean oil
juice of 1/2 lemon
pinch of salt
few dashes of tobasco
Using the recipe above, my trusty stick blender, and the tall narrow container that came with, this is what I've tried:
First I mixed everything together and slowly added the oil, eventually in a stream. Runny, almost pourable mayo.
I've seen people do it where they'll add everything into the tall narrow container including all the oil at once, push the blender down to the bottom, and go to town. I tried this and my result was exactly the same.
I heard that my eggs should be at room temperature for a better emulsion. Didn't help.
At this point I suspect that my woes are for two reasons. I did my experiment at my parents house using their eggs that might not be fresh enough for what I'm attempting. Does this really make a HUGE difference? My next guess is that the mayo is supposed to be like that and the only way to thicken it up is to chill it. I'll try more experiments soon but first I'd like to poll the cheftalk community. Who knows the secret to very thick homemade mayo?