Japanese Mayonnaise
Adapted from Japanese Home Cooking: Simple Meals, Authentic Flavors, by Sonoko Sakai. In recent years, Japanese Kewpie brand mayonnaise has become very popular among eastward-looking American foodies. If you want to go to the next level, make up a batch of this homemade mayo from Sonoko Sakai’s wonderful cookbook. It is featured in Sakai’s Potato Salada.
In her headnote in the cookbook, she writes, “If you want to add even more Japanese flavors, you can include 1 teaspoon miso, soy sauce, yuzu zest, puréed umeboshi (pickled ume plums) or wasabi.”
Makes 1 cup.
Ingredients
1 large egg yolk, at room temperature
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt, or to taste
1 teaspoon rice vinegar
1 1/2 teaspoons lemon juice or yuzu juice
3/4 cup olive oil
Freshly ground white pepper
Instructions
1. In a medium bowl, whisk together the egg yolk, mustard, salt, vinegar and lemon juice until blended.
2. Drop by drop (about 1/4 teaspoon at a time), add 1/4 cup of the oil and continue whisking until the mixture starts to thicken, about 4 minutes. (Adding the oil very slowly ensures that the mayonnaise emulsifies properly.)
3. Add the remaining 1/2 cup a little faster (about 1 tablespoon at a time) and continue whisking until the mixture is fully emulsified and turns light yellow, about 8 minutes. Season with white pepper. Taste and adjust the seasoning. Transfer to a glass container, cover and store in the refrigerator, where it will keep for up to one week.
Japanese Mayonnaise
Ingredients
- 1 large egg yolk, at room temperature
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt, or to taste
- 1 teaspoon rice vinegar
- 1 1/2 teaspoons lemon juice or yuzu juice
- 3/4 cup olive oil
- Freshly ground white pepper
Instructions
- In a medium bowl, whisk together the egg yolk, mustard, salt, vinegar and lemon juice until blended.
- Drop by drop (about 1/4 teaspoon at a time), add 1/4 cup of the oil and continue whisking until the mixture starts to thicken, about 4 minutes. (Adding the oil very slowly ensures that the mayonnaise emulsifies properly.)
- Add the remaining 1/2 cup a little faster (about 1 tablespoon at a time) and continue whisking until the mixture is fully emulsified and turns light yellow, about 8 minutes. Season with white pepper. Taste and adjust the seasoning. Transfer to a glass container, cover and store in the refrigerator, where it will keep for up to one week.
