Homemade Japanese Mayo
This Homemade Japanese Mayo is a game-changer! Rich, creamy, and bursting with umami, it's the perfect condiment for any dish.
Equipment
- Mixing Bowl
- Whisk or hand blender
- Measuring cups and spoons
- Storage jar
Ingredients
For the Mayo:
- 2 large pasteurized egg yolks
- 1 ¾ teaspoons Dijon mustard adds depth and spice
- 1 ½ cups neutral-flavored oil (canola or vegetable oil)
- 2 tablespoons unseasoned rice vinegar contributes mild tartness
- 1 tablespoon fresh lemon juice brightens flavor
- 1 ½ teaspoons granulated sugar balances acidity with sweetness
- ½ teaspoon kosher salt enhances flavors
Instructions
Instructions
- Step 1: Prepare Your Ingredients - Gather all your ingredients on the counter, ensuring your eggs are pasteurized and your oil is neutral-flavored.
- Step 2: Combine Egg Yolks and Mustard - In a mixing bowl, whisk together the pasteurized egg yolks and Dijon mustard until smooth.
- Step 3: Slowly Add Oil - While continuously whisking, slowly drizzle in the neutral oil for proper emulsification.
- Step 4: Incorporate Vinegar and Lemon Juice - Once the mayo is thick, whisk in the rice vinegar and lemon juice.
- Step 5: Sweeten and Season - Add the granulated sugar and kosher salt, whisk until dissolved, and adjust seasoning if desired.
- Step 6: Store Your Mayo - Transfer to a clean storage jar, seal tightly, and refrigerate for up to a week.
Notes
- Use pasteurized eggs to reduce foodborne illness risk.
- For spicy mayo, add sriracha or your favorite hot sauce.
- Store in an airtight container for up to one week.