Oolong Mayonnaise

Oolong Mayonnaise from the cook book: Culinary Tea by Cynthia Gold & Lise Stern

Makes 2 1/2 cups


2 tablespoons loose-leaf oolong tea leaves

1 tablespoon chopped dried cranberries

1 cup steaming water (about 185 F/85 C)

2 eggs

1 egg yolk

2 teaspoons grated fresh ginger

2 teaspoons rice vinegar

2 cups canola oil

Fine sea salt

Freshly ground black pepper to taste


1. Combine tea and cranberries in a bowl. Pour the steaming water over them and steep, covered, for 3 minutes. Strain the tea. Discard the liquid and reserve the leaves and berries and let cool, about 15 minutes. When cool, coarsely chop the tea leaves and berries.

2. In the bowl of a food processor or blender, combine the eggs, yolk, ginger, and rice vinegar. Process to combine. With the processor running, slowly add the oil in a steady stream through the feed tube over the course of about 2 minutes. When all the oil has been emulsified stop the processor and scrape the sides and bottom of the bowl. Add the cooled, chopped tea leaves and berries to the mixture in the food processor and continue processing for another minute. Scrape the bowl, then season with salt and pepper to taste. Continue processing for 30 seconds more. The chopped tea leaves will produce a mayo that looks like tartar sauce---but it will taste infinitely more interesting.

3. Use, or store in the refrigerator for up to 3 days.

Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World by Cynthia Gold & Lise Stern