Nutrition

Ingredients

• 1 large egg yolk, room temperature
• 1 teaspoon Dijon mustard
• 1/2 cup canola oil
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 1 tablespoon rice vinegar
• 1/4 teaspoon dashi powder, optional
• 1 pinch MSG (monosodium glutamate), optional

Instructions

1. 1 In a large mixing bowl, whisk together the egg yolk and Dijon mustard until they're smooth. Editor's Tip: You'll need some elbow grease here, but it's not like making whipped cream, which can take quite a few minutes of vigorous whisking. This mayo takes just a few thorough beats to properly emulsify.
2. 2 While whisking, gradually add the oil in a steady stream. Editor's Tip: You need to be careful to stream in the oil slowly, not dump it in at once, which can split the mayo.
3. 3 Add the salt and sugar, and continue whisking until they're dissolved Gradually stream in the lemon juice, rice vinegar, and, if using them, the dashi and MSG. Whisk them until mixture is smooth and pale. Taste the mayo, and adjust the seasonings as desired.
4. 4 Serve the Japanese mayo or refrigerate it in a sealed container for up to a week.

Original Source

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