Description
This is a simple recipe for making Japanese mayo at home.
Ingredients
Scale
- 1 large egg yolk, room temperature
- 1 teaspoon Dijon mustard
- 1/2 cup canola oil
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 tablespoon rice vinegar
- 1/4 teaspoon dashi powder, optional
- 1 pinch MSG, optional
Instructions
- In a large mixing bowl, whisk together the egg yolk and Dijon mustard until they’re smooth.
- While whisking, gradually add the oil in a steady stream.
- Add the salt and sugar, and continue whisking until they’re dissolved.
- Gradually stream in the lemon juice, rice vinegar, and, if using, the dashi and MSG. Whisk until smooth and pale.
- Taste the mayo, and adjust the seasonings as desired.
- Serve the Japanese mayo or refrigerate it in a sealed container for up to a week.
Notes
- This mayo can be kept in the fridge for up to a week.
- Adjust seasonings according to your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 183
- Sugar: 2g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Protein: 0g
Keywords: Japanese Mayo, Kewpie mayo, homemade mayo