Mushroom Garum Cured Egg Yolk Mayonnaise

Recipe by Nurperi Yigit
cep oil
mushroom garum
Mushroom Garum Cured Egg Yolk Mayonnaise

Whether it’s featured in a dish in the dining room or playing the starring role in a bowl of rice at staff meal, a cured egg yolk is always somewhere to be found at noma. Here, we cure the bright-yellow yolks in Mushroom Garum to give a classic mayonnaise earthy and unbelievably comforting umami. This recipe is just one of many reasons to keep the simple curing technique in your back pocket. 

Cep Oil
Cep Oil
Mushroom Garum
Mushroom Garum
Ingredients

2 egg yolks
50 ml Mushroom Garum
200 ml Cep Oil or any other neutral oil
1 tbsp white wine vinegar or lemon juice
Salt, to taste

Method
  • Pour your Mushroom Garum into a small bowl. Add your egg yolks, and let them cure for around 1 hour, and flip them around halfway in between.  
  • Remove your eggs from the cure and place them into a bowl. With the help of a whisk or a hand blender, slowly drizzle and incorporate the oil into the eggs while constantly whisking. If the mixture becomes too thick, you can add some of your used Mushroom Garum into the mixture to loosen it up.  
  • Once you have reached the desired consistency, add the vinegar or lemon juice, then season with salt to taste.  

In the making

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