Japanese-Style Mayo
A tangy homemade Japanese-style mayo with savory seasonings, rich yolks, and a silky texture for dipping, drizzling, or spreading.
Prep 10 min · Makes about 1 1/4 cups
Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon malt vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon MSG powder
- 1/2 teaspoon Japanese mustard powder
- 1/8 teaspoon hon-dashi powder
- 1/8 teaspoon garlic powder
- 2 large egg yolks
- 1 cup vegetable oil
Directions
- Whisk the rice vinegar, malt vinegar, salt, MSG, mustard powder, hon-dashi powder, and garlic powder in a small bowl until the hon-dashi has fully disappeared into the mixture.
- Pour that vinegar mixture into the bowl of a food processor with a steel blade, then add the egg yolks. Pulse just until everything comes together.
- Turn the processor on and add the vegetable oil slowly, letting it fall in a fine, even stream as the machine runs.
- Spoon the mayonnaise into an airtight container and refrigerate for up to 2 weeks.