I’m making tuna steaks tonight with a soy-ginger mayonnaise topping. Below is the recipe for the mayo. If you don’t want it to be soy/ginger flavored, leave out the soy sauce, ginger, and garlic. Here’s the recipe.
Mayonnaise:
1 large egg
2 t lemon juice
1/4 teaspoon salt
1/4 teaspoon dijon mustard (optional)
dash of worcestshire sauce1 t garlic, minced
2 T soy sauce
1 t grated ginger1 C canola or vegetable oil
- Add egg, salt, dijon mustard, worcestshire sauce, garlic, soy, and ginger in a food processor, using the chopping blade. Mix about 1 minute.
- With the food processor running, slowly pour the oil into the feeder tube.
That’s it. This keeps in the refrigerator for a week.
If you freeze the ginger root first, the peel will scrape off easily and the resulted grated ginger will not be as stringy.
Olive oil doesn’t work very well in this recipe because it imparts a stronger flavor.