A classic Japanese mayonnaise that is dense, glossy, and deeply umami, emulsified with egg yolks alone, a blend of mild vinegars, and a touch of monosodium glutamate, in the style of Kewpie served in Japan.
Ingredients
- 3 pieces extra-fresh egg yolks
- 240 ml neutral canola oil
- 24 ml unseasoned Japanese rice vinegar
- 2 tsp mild cider vinegar
- 1 tsp fine Dijon mustard
- 1 tsp granulated sugar
- 1/2 tsp fine salt
- 1/4 tsp food-grade monosodium glutamate
Method
- Bring the egg yolks, oil, and vinegars to room temperature before starting: the emulsion comes together more easily when everything is at the same temperature and the yolks are not cold.
- Place the egg yolks in a narrow, stable bowl. Add the mustard, salt, sugar, and monosodium glutamate. Whisk until the mixture is homogeneous, paler, and slightly thickened.
- Mix the two vinegars separately. Add a small portion to the yolks, then whisk until you have a smooth, glossy base with a pronounced aroma.
- Add the oil in a very thin stream at first, whisking constantly. The mayonnaise should gradually thicken, become satiny, and hold a supple ribbon on the whisk.
- Once the emulsion is well established, continue incorporating the oil a little faster, still whisking. If the texture becomes too firm, loosen it with a little of the vinegar mixture before continuing.
- Add the remaining vinegar mixture at the end, in small additions, until the texture is thick but coating, looser than a French bistro mayonnaise and very glossy.
- Taste and adjust with a pinch of salt or vinegar if necessary. The flavor should be gently tangy, rounded, and umami-rich, without harsh vinegar notes.
- Transfer to a clean jar, smooth the surface, cover, and let rest in the refrigerator for at least half an hour before serving so the acidity and umami can meld.
Nutrition
Per serving
- Energy
- 239 kcal
- Protein
- 4.78 g
- Carbohydrate
- 1.62 g
- Fat
- 23.8 g
- Fibre
- 0.01 g
- Calcium
- 1.81 mg
- Iron
- 0.03 mg
- Magnesium
- 0.87 mg
