Recipe No 95 dressing Original 2010 Adapted 2013

Japanese mayonnaise

This is the non-MSG version of the popular Kewpie mayonnaise.

Adapted from Chefs Armoury

Time

Prep:

Total:

Difficulty
easy
Yield
350 g
Special equipment
stick blender
Metric Imperial

Processes

  • Rice vinegar
    13 g
  • Yuzu juice
    34 g
  • Sea salt
    1.9 g
  • Japanese mustard, hot
    3 g
  1. 01
    Place in a small bowl.
  2. 02
    Blend lightly to combine.
  3. 03
    Transfer to a cylindrical container just big enough to hold the head of your stick blender.

  • Egg yolks
    60 g
  1. 04
    Add to vinegar mixture .
  2. 05
    Blend well to combine.

  • Canola oil or rice bran oil
    185 g
  1. 06
    With blender running, trickle oil into vinegar and egg mixture .
  2. 07
    Blend until all the oil is added and mixture has emulsified.

  • Rice vinegar
    13 g
  1. 08
    Stir into emulsion .

  • Hot water
    50 g
  1. 09
    Add to emulsion , a little at a time, to achieve the desired consistency. You may not need all the water.

Notes

There are many ways to make mayonnaise. Kenji Lopez-Alt of Serious Eats has shown that it is possible to add all the oil to your container and then just turn on the blender. This works with a container that is roughly the same size at the head of the stick blender. The process creates a natural vortex that drags the oil into the egg yolk mixture gradually. This method may be worth trying with this mayonnaise.

If you do want to use mono-sodium glutamate, try adding 1.6 g along with the salt.

Storing

keeps in the refrigerator for up to 5 days

Categorisation

Category
dressing
Meal
component
Cuisine
japanese
Diet
vegetarian
Tags
kewpie msg