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Japanese Mayonnaise
- Difficulty
Easy
Published 2018
This is a yuzu mayonnaise and has been with me for twenty years. Make sure the eggs are fresh and free-range accredited eggs.
Ingredients
100 ml ½ cup 200 ml ¾
Method
Combine the two oils in a jug. Place the egg, egg yolks, sugar, sushi vinegar and yuzu in the bowl of a stand mixer and run until light and airy. Gradually pour the oils into the machine until you have a light yellow, shiny, smooth mayonnaise. Decant into a squeezy bottle or small container and keep for up to 7 days in the fridge.
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