Ingredients:

  • 1 large egg yolk, pasteurized
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • ¾ cup neutral-flavored oil (e.g., canola, grapeseed, or vegetable oil) (180ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon sugar (1.25ml)
  • ⅛ teaspoon MSG (optional, but highly recommended) (0.625ml)

Instructions:

  1. Pasteurize the Egg Yolk (Important!): Gently heat the egg yolk with a tablespoon of water in a double boiler to 140°F (60°C). Whisk constantly for 3 minutes to ensure even heating and prevent scrambling. This step is crucial for food safety. If you are confident in your egg source you can ommit this step.
  2. Combine Base Ingredients: In the small bowl, whisk together the pasteurized egg yolk, rice vinegar, Dijon mustard, salt, sugar, and MSG (if using).
  3. Emulsify the Mayo: Very slowly drizzle the oil into the yolk mixture while whisking vigorously and continuously. It's crucial to add the oil in a thin, steady stream at first. If using an immersion blender or food processor, process the mixture on low speed while slowly drizzling in the oil.
  4. Thicken the Mayo: As the mayo emulsifies, the mixture will thicken. Continue adding the oil in a slightly faster stream, whisking (or processing) constantly until all the oil is incorporated and the mayo is thick and creamy.
  5. Adjust Seasoning: Taste the mayo and add more salt, sugar, or rice vinegar to taste, if needed.
  6. Store: Transfer the Kewpie mayo to an airtight container and store in the refrigerator for up to 1 week.