JAPANESE MAYONNAISE

Japanese Mayonnaise image

Provided by Vicki Butts (lazyme)

Time 10m

Number Of Ingredients 8

1 c soybean oil (may substitute vegetable oil or canola oil)
2 egg yolks
1 Tbsp rice vinegar
2 Tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp karashi hot mustard, optional
pinch white sugar, optional
1/2 tsp msg (ajinomoto), optional

Steps:

1. Using a blender, immersion blender or small food processor, pour the egg yolks into the mixing bowl.
2. Add the salt, mustard, sugar and ajinomoto (if using).
3. Cover with the lid and blend on medium speed for five seconds. Add the juice and vinegar, and blend again for ten seconds. Then, using the funnel entry of the food processor or the open hole on the blender lid, slowly drizzle in the soybean or vegetable oil while keeping the blender speed on medium-high. The mixture will emulsify and turn thick and creamy in one minute or two.
4. Taste it and adjust for personal preference. You can add more vinegar, lemon juice, sugar or mustard, for example.
5. Store your homemade mayonnaise in a covered container in the refrigerator. Use it within three days. Do not freeze.

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