Homemade Japanese Mayonnaise (日式蛋黄酱)
You can make fresh, tasty Japanese mayo at home at a fraction cost! No electric tools required. Better yet, you can add various flavors to suit your mood. Serve it with fries, on top of vegetables, as a salad dressing, or with deviled eggs. The options are limitless.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 egg yolk from a large
- pasteurized egg
- 1/4 cup light flavored oil (such as canola
- grape
- or peanut oil)
- 1/8 teaspoon fine sea salt
- pink salt
- or table salt
- 1/2 teaspoon apple cider vinegar or rice vinegar or combination of the two
- 1/8 teaspoon fine sugar
Instructions
- 1
In a small mixing ball, add the egg yolk. Use a fork or whisk to blend the egg yolk. Then add just two drops of oil and blend well (DO NOT over pour the oil). Keep adding a few drops of oil at a time and blending immediately. The yolk mixture should be quite thick after each time you blend as the yolk slowly absorbs the oil. Once the egg-yolk mixture start turning lighter in color, increase the amount of the oil slowly while mixing at the same time. I've found it's best to use an oil or vinegar dispenser because you can add gradually and control the amount of oil down to a few drops at a time. Always wait for the sauce to absorb the oil and thicken before adding more, otherwise the sauce will not form a permanent emulsion and will stay thin and eventually separate. It takes 5 to 10 minutes to blend the 1/4 cup of oil by hand.
- 2
Add 1/8 teaspoon of fine seal salt, 1/2 teaspoon rice vinegar, and 1/8 teaspoon sugar. Mix well.
- 3
For different flavors, add Dijon mustard, wasabi, or curry powder to the Japanese mayo base. In my opinion, adding a tiny bit of Dijon mustard results in a flavor similar to Kewpie mayo.