Homemade Japanese Mayonnaise
Japanese Mayonnaise differs from common mayonnaise found around the world in that it is characterized by a less acidic, creamy texture, and a mellow flavor. It has a wide range of uses and can be incorporated not only in salads, sandwiches, and sauces but also in main and side dishes.
Equipment
- a whisk, a hand mixer, or a blender
Ingredients
- 1 egg yolk (Bring a egg to room temperature before using.)
- ½ tsp mustard
- ⅖ cup (100ml) mild-flavored oil (such as soybean oil, rice bran oil, rapeseed oil)
- ½ tsp salt
- ½ Tbsp rice vinegar (or mildly acidic vinegar)
Instructions
- Put the egg yolk and mustard in a bowl and mix them together.
- Add 1 tsp (0.17fl oz./5ml) of oil to the mixture and blend thoroughly to emulsify.
- Add an additional teaspoon (1 tsp) of oil to the mixture and blend thoroughly. Repeat this process until you have incorporated half of the total amount of oil specified in the recipe.
- Add salt and vinegar to the mixture and mix everything together.
- Add an additional tablespoon (1 Tbsp) of oil to the mixture and blend thoroughly. Repeat this process until you have incorporated all of the oil specified in the recipe.
Notes
- You can store it in the refrigerator for up to 4 days. Unlike commercially available products, it doesn't contain preservatives, which results in a shorter shelf life.
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