Mushroom Mayo
12h 50m
Mayonnaise made with a mushroom-infused oil that can be used for almost all occasions! Use this recipe in sandwiches and salad dressings, or for dipping fries and croquettes!
The Mushroom Mayo is a delicious and full of umami take on such a classic condiment!
We work a lot with wild foraged produce and want to find multiple uses for every ingredient in our foraged pantry, and this condiment has a wide variety of applications in our dishes.
The egg yolks can be replaced with half a cup of soy milk to make the mayo vegan. Feel free to use any dried mushrooms you’d like for making the oil!
Want to dehydrate your own mushrooms? Find it here on CREME!
Add 1 L of vegetable oil and 30 g of dried mushrooms to a saucepan
Turn the heat on to medium-low and heat the oil until it reaches 120 °C
Lower the heat and cook the mushrooms until golden brown. Remove from heat
Let the oil cool down and put a lid on the saucepan. Place it in the refrigerator overnight to infuse the mushroom flavor
Transfer the oil to a tall recipient
Mix it with a hand mixer until completely smooth. The mushroom oil is ready
Add 1 garlic clove to a tall recipient
Add ½ tbsp of red wine vinegar and 1 tsp of Dijon mustard
Add 3 egg yolks
Add 1 tsp of salt and ground black pepper to taste
Mix with a hand mixer until homogenous and add 1¾ cups of the Mushroom Oil in a thin stream. Continue blending until it's emulsified. The mushroom mayo is ready
Enjoy! This is a delicious umami version of such a classic condiment!
Yield 2 cups
Egg Yolk
3
Dijon Mustard
1 tsp
Red Wine Vinegar
½ tbsp
Garlic
1 clove
Black Pepper
to taste
Salt
1 tsp
Mushroom Oil
Dried Mushroom
30 g
Vegetable Oil
1 L
Equipment
Hand Blender
Probe Thermometer