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Kewpie mayo

Ingredients:

  • 1-2 egg yolks (about 20 grams)
  • 1 tablespoon Dijon mustard (about 15 grams)
  • 1 tablespoon rice vinegar (about 10-12 grams)
  • 1 teaspoon sugar (about 4 grams)
  • 1/2 teaspoon salt (about 3 grams)
  • 1 Cup of vegetable oil (about 224 grams)
  • 0.25 to 0.5 teaspoon MSG (Optional, but highly suggested. Adjust to taste, about 1 to 2 grams)

Instructions:

  1. In a bowl, whisk together the egg yolk, Dijon mustard, rice vinegar, sugar, salt, and MSG (1 to 2 grams) until well combined.
  2. Gradually add the vegetable oil in a slow, steady stream while continuously whisking. This will help emulsify the mixture and create a creamy texture.
  3. Continue whisking until the mayo thickens to your desired consistency.
  4. Store the Kewpie mayo in an airtight container in the refrigerator for up to a week.