Modernist Recipes DB

Japanese mayonnaise

Adapted from Chefs Armoury

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

Time

7 minutes total

Storage notes

keeps in the refrigerator for up to 5 days 

Difficulty

easy 

Special requirements

stick blender 

Yield

350 g

Ingredients
Weight
Volume
Procedure
A
Rice vinegar
13 g
2⅗ tsp
Yuzu juice
34 g
Sea salt
1.9 g
4¾ dash
Japanese mustard, hot
3 g
1
Place in a small bowl.
2
Blend lightly to combine.
3
Transfer to a cylindrical container just big enough to hold the head of your stick blender.
B
Egg yolks
60 g
10 extra large
4
Add to vinegar mixture A.
5
Blend well to combine.
C
Canola oil or rice bran oil
185 g
13⅗ tbsp
6
With blender running, trickle oil into vinegar and egg mixture B.
7
Blend until all the oil is added and mixture has emulsified.
D
Rice vinegar
13 g
2⅗ tsp
8
Stir into emulsion C.
E
Hot water
50 g
9
Add to emulsion D, a little at a time, to achieve the desired consistency. You may not need all the water.

Original: 2010. Adapted: 2013.

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.

Nutrition
Serving size 350 g; calories 1965.7 kcal, kilojoules 8225.8 kJ, protein 8.9 g, carbohydrates 4 g, sugar 3.7 g, fat 215.5 g, saturated fat 43.3 g, unsaturated fat 169.4 g, trans fat 0 g, fiber 0.4 g, cholesterol 252.1 mg,

Type dressing

Author

Yield

g

Serve

Per
serve
Energy (kcal)1965.7
Energy (kJ)8225.8
Protein (g)8.9
Fat (g)215.5
Carbs (g)4
Sugars (g)3.7
Fiber (g)0.4
Sodium (mg)968.9
Cholesterol (mg)252.1

Full details