JAPANESE MAYONNAISE (Kewpie Mayo)

Savoury, tangy, sweet, thicker and creamier with rich flavour and umami. Invented in 1925 by Toichiro Nakashima, it uses just egg yolks for a thick, custard-like consistency and rice vinegar for a sweet and subdued tang.

Use on sandwiches (Japanese egg salad), Okonomiyaki (savory pancakes), rice bowls, onigiri, salad dressings (Japanese potato salad, fusion sushi (mix into crab filling for your homemade California Roll), tacos, as a dip for Japanese Fried Chicken, and on pizza for an extra kick of heat.

Servings: 2 cups
2 pasteurized egg yolks (at room temperature; or fresh organic eggs
2 tsp Dijon mustard
1½ cups neutral oil
1 tsp Diamond Crystal kosher salt
2 tsp sugar (plus more, to taste)
½ tsp dashi powder (boosts the umami factor: kombu (dried kelp) and katsuobushi (dried bonito flakes). Could substitute monosodium glutamate (MSG)
2 Tbsp rice vinegar (unseasoned)
4 tsp fresh lemon juice

Must use a small food processor or blender
Process the egg yolks and mustard for 20 seconds.
Slowly drizzle in one-third of the oil. The mixture thickens and emulsifies. Add the salt, sugar, and dashi powder and whirl. Drizzle another one-third of the oil in a thin, steady stream.
Add the rice vinegar, lemon juice, and remaining oil. Process for an extra 10 seconds, just until the ingredients are combined and just emulsified.
Taste and adjust the salt, sugar, or lemon juice.

For 1 cup of American mayo, whisk in 2 tbsp of rice vinegar and 1 tbsp sugar. Make spicy with sriracha sauce and lime juice.
Store: refrigerator for about 4 days.