Homemade Japanese Mayo 自家製マヨネーズ

Ingredients

• 1 egg yolk (*1)
• 1 tbsp Rice Vinegar ((15g) *2 )
• 1 tsp lemon juice ((5g))
• 1/2 tbsp dijon mustard ((7.5g))
• 1 tsp sugar ((5g))
• 1/4 tsp salt ((1g))
• 1/2 cup vegetable oil ((100g/4oz)*3)

Instructions

1. 1

   --- Do this extra step if you are using non pasteurised egg ---

2. 2

   Crack the egg into a container and leave it in 140°-160°F ( 60-70°C) hot water bath for 5 minutes.

3. 3

   --- Japanese Mayo ---

4. 4

   Separate the egg to egg yolk and white. *4

5. 5

   Combine all ingredients except oil in a small mixing bowl. *5

6. 6

   Transfer the egg yolk and other ingredients mixture into a electric blender.

7. 7

   Add a small amount of oil at a time and blitz or pulse the blender.

8. 8

   Repeat this step until all the oil is added and egg mixture and oil has emulsified creamy.

9. 9

   Transfer the Japanese mayo into a sterilized container. *6