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Homemade Japanese mayonnaise from scratch

Taste mayonnaise and adjust sugar and salt to your liking. It can be stored in the refrigerator in an air tight container for about four days.
Course Side Dish
Cuisine Japanese
Keyword Mayo, Mayonnaise, Sauce
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Joost Nusselder
Cost $4

Ingredients

  • 1 pasteurized egg yolk
  • 1 tsp Dijon mustard
  • ¾ cup canola oil
  • ½ tsp kosher or sea salt
  • 1 tsp sugar
  • ¼ tsp dashi powder
  • 1 tbsp rice vinegar
  • 2 tsp fresh lemon juice

Instructions

  • Put egg yolk and mustard in a food processor or blender and process for 20 minutes.
    Put egg yolk and mustard in a food processor or blender and process for 20 minutes
  • While the processor is going, slowly begin adding ¼ cup the canola oil. The mixture should start to thicken.
    While the processor is going, slowly begin adding ¼ cup the canola oil. The mixture should start to thicken
  • Add salt, sugar and dashi and give the processor another spin.
  • Add another ¼ of the canola using the same slow method as before.
  • Add rice vinegar, lemon juice and remainder of oil and process for an extra 10 seconds.
    Add rice vinegar, lemon juice and remainder of oil and process for an extra 10 seconds
  • Taste mayonnaise and adjust sugar and salt to your liking. It can be stored in the refrigerator in an air tight container for about four days.
    Taste mayonnaise and adjust sugar and salt to your liking

Video