Basic japanese mayo

Basic japanese mayo

By
From
Poke
Makes
250 g
Photographer
Matt Russell

Master this basic Japanese mayo, then get creative with your own flavours or try some of the recipes that follow.

Ingredients

Quantity Ingredient
1/2 teaspoon sea salt
1 teaspoon sugar
2 egg yolks
250ml groundnut oil
31/2 tablespoons dashi stock
1 tablespoons rice wine vinegar
1 teaspoon bottled yuzu juice

Method

  1. Whisk together the salt, sugar and egg yolks in a large bowl for 1 minute. Gradually drizzle in the oil, bit by bit, whisking all the while to achieve a creamy consistency. Combine the stock, vinegar and yuzu juice and whisk slowly into the mayonnaise to combine. Store in a sterilised jar in the fridge. This will keep for up to 2 weeks.
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