Kimizu-Mayonnaise

Name: Kimizu-Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: about 3 Tbsp (50 ml) Rice Vinegar; about 3 Tbsp (50 ml) Mirin; about 5½ yolks (100 g) Egg Yolk; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; about ½ tsp (2 g) Sugar

Independent adaptation of a publicly published Christian Bau recipe. Not affiliated with, sponsored by, or endorsed by Christian Bau.

SPREAD · ABALONE & OTHER SHELLFISH

In the published recipe, this is the spread for abalone. The same recipe pairs it with Soy-Sesame Vinaigrette, the vinaigrette.

Bau's kimizu mayonnaise for abalone.

On the jar

KIMIZU-MAYON

Method: blend
Yield: about ¾ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Rice Vinegar 50 mlMirin 50 ml

Ingredients

Rice Vinegarabout 3 Tbsp (50 ml)
Mirinabout 3 Tbsp (50 ml)
Egg Yolkabout 5½ yolks (100 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Sugarabout ½ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Kimizu-Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 8 stars · 1 national award

Shiso-Vinaigrette★★★ KITCHENOn the jar: SHISO
Bonito Vinegar-Vinaigrette★★★ KITCHENOn the jar: BONITO VINEG
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Christian Bau — published sauce recipes in the PantryFlex catalog. Michelin 3* (Victor’s Fine Dining).

Adapted from a Christian Bau recipe (Christian Bau / Port Culinaire (Abalone)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Christian Bau / Port Culinaire (Abalone) (published as “Kimizu-Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar