Japanese Mayo

Japanese Mayo
makes 9oz

1 egg yolk
1 Tbsp Rice Vinegar
1 tsp lemon juice
1/2 Tbsp dijon mustard
1 tsp sugar
1/4 tsp salt
1/2 cup vegetable oil


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

Making the Mayo
1. Separate the egg yolk from the white. Discard the white.
2. Combine yolks and all ingredients except oil in a small mixing bowl.
3. Add a small amount of oil at a time and blitz or pulse the blender.
4. Repeat this step until all the oil is added and egg mixture and oil has emulsified completely.
5. Transfer the Japanese mayo into a sterilized container.

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