Japanese Mayonnaise

Name: Japanese Mayonnaise
Cuisine: Japanese
Ingredients: 200 ml (¾ cup) grapeseed oil; 1 whole egg, plus 2 free-range egg yolks; 1 whole egg, plus 2 free-range egg yolks; 1 tbsp caster (superfine) sugar; 1 tbsp sushi vinegar; 1 tbsp yuzu juice; 100 ml (scant ½ cup) olive oil

Preparation info

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

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 (scant ½ cup) olive oil
200 ml (¾

Asia
Japan
Sauce
Vegetarian
Gluten-free

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.