Easy Homemade Japanese Mayonnaise
Japanese Mayonnaise differs from common mayonnaise found around the world in that it is characterized by a less acidic, creamier texture and a milder flavor. It has a wide range of uses and can be incorporated not only into salads, sandwiches, and sauces but also into main dishes and side dishes.
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Servings: 1 small bowl
Equipment
- a whisk, hand mixer, or blender
Ingredients
- 1 large egg yolk (about 1.75 oz/50 g, excluding the shell. Bring an egg to room temperature before using.)
- ½ tsp mustard
- ⅖ cup 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 egg yolk and mustard in a bowl and mix them together.
- Add 1 teaspoon (1 tsp) of oil to the mixture and blend thoroughly to emulsify.
- Add another teaspoon 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 another 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 store-bought products, it doesn't contain preservatives, so it has a shorter shelf life.
Nutrition
Calories: 906kcal
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