Homemade Japanese Mayo Recipes

HOMEMADE JAPANESE MAYO

Steps:

• Crack the egg into a container and leave it in 140°-160°F ( 60-70°C) hot water bath for 5 minutes.
• Separate the egg to egg yolk and white. *4
• Combine all ingredients except oil in a small mixing bowl. *5
• Transfer the egg yolk and other ingredients mixture into a electric blender.
• Add a small amount of oil at a time and blitz or pulse the blender.
• Repeat this step until all the oil is added and egg mixture and oil has emulsified creamy.
• Transfer the Japanese mayo into a sterilized container. *6

JAPANESE MAYONNAISE

Steps:

• 1. Using a blender, immersion blender or small food processor, pour the egg yolks into the mixing bowl.
• 2. Add the salt, mustard, sugar and ajinomoto (if using).
• 3. Cover with the lid and blend on medium speed for five seconds. Add the juice and vinegar, and blend again for ten seconds. Then, using the funnel entry of the food processor or the open hole on the blender lid, slowly drizzle in the soybean or vegetable oil while keeping the blender speed on medium-high. The mixture will emulsify and turn thick and creamy in one minute or two.
• 4. Taste it and adjust for personal preference. You can add more vinegar, lemon juice, sugar or mustard, for example.
• 5. Store your homemade mayonnaise in a covered container in the refrigerator. Use it within three days. Do not freeze.

ASIAN MAYONNAISE

Steps:

• Beat egg yolks on medium speed until slightly thickened.
• Add lemon juice, mustard, salt; beat one minute.
• Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
• SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
• Fold in water, lemon juice, salt & cayenne.
• Serve at room temp; refrigerate leftovers for up to a week.
• REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.