Japanese Mayo

Name: Japanese Mayo
Prep time: 10 min
Total time: 10 min
Yield: 3/4 cup
Cuisine: Asia, Japanese
Ingredients: 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 (monosodium glutamate), optional

Total Time Prep/Total Time: 10 min.

Yield 3/4 cup

Test Kitchen Approved

Skip the trip to the specialty grocer for Kewpie mayo; this Japanese mayo recipe is easy to make at home.

Ingredients

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 (monosodium glutamate), optional

Directions

In a large mixing bowl, whisk together egg yolk and Dijon mustard until smooth. While whisking, gradually add oil in a steady stream. Add salt and sugar, continue whisking until dissolved. Gradually stream in lemon juice, rice vinegar, and, if using, dashi and MSG, until mixture is smooth and pale.
Use immediately or refrigerate in a sealed container for one week.

Nutrition Facts

2 tablespoons6: 183 calories, 19g fat (2g saturated fat), 31mg cholesterol, 21mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.