How to make
Pour half the soybean oil and lime juice over the yolks. Use a tall, narrow container - just enough for the liquidizer to fit in it.
Position the appliance on the bottom, switch it on and keep it still until the mixture starts to turn white at the bottom. This usually happens in seconds.
Start pouring the remaining oil in a thin stream and at the same time pull the liquidizer very slowly upwards to emulsify the mixture completely.
Add the soy sauce, while continuing to blend for a very short time.
The mayonnaise is ready and the preparation of it does not differ from that of ordinary mayonnaise. The only difference is in the soy products, which give it an Asian flavor.
If it is too thin for you, add more of the soybean oil in a thin stream and beat to emulsify.
Miso paste can be added to the soy mayonnaise, but be careful, because it is salty and in this case soy sauce must be removed or the amounts of both must be balanced.
