Japanese Kewpie-Style Mayonnaise

Name: Japanese Kewpie-Style Mayonnaise
Yield: Makes about 400 ml (13½fl oz)
Cuisine: Japanese
Ingredients: 1 tbsp rice vinegar; 1 tbsp cider vinegar; 2 tbsp lemon juice; ½ tsp sea salt; 2 tsp caster (superfine) sugar; ½ tsp Japanese karashi mustard (paste) or English mustard; ½ tsp Japanese karashi mustard (paste) or English mustard; ½ tsp Japanese karashi mustard (paste) or English mustard; ¼ tsp garlic powder (optional); ½ tsp instant dashi powder; 3 egg yolks, at room temperature; 240 ml (8 fl oz/1 cup) sunflower oil

Preparation info

Makes about
400 ml

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

1 tbsp rice vinegar
1 tbsp cider vinegar
2 tbsp

Asia
Japan
Sauce
Vegetarian
Gluten-free

Method

Add the rice vinegar, cider vinegar, lemon juice, salt, sugar, mustard, garlic powder and instant dashi powder to a food processor, and whizz until the dashi powder and salt are thoroughly dissolved. Add the egg yolks and blend until well combined.
With the motor still running, slowly drizzle in the sunflower oil in a thin, steady stream. The mixture should emu