Homemade Japanese Mayo (Kewpie Style)

Steps

1. 1

   Ensure all ingredients, especially the egg yolks, are at room temperature to prevent the emulsion from breaking.

2. 2

   In a tall jar or immersion blender container, add the 2 pasteurized egg yolks, 2 tablespoons of rice vinegar, 1 teaspoon of dijon mustard, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of MSG.

3. 3

   Pour 1 cup of neutral oil on top of the other ingredients.

4. 4

   Place an immersion blender at the very bottom of the jar, covering the egg yolks.

5. 5

   Turn the blender on high speed and hold it steady at the bottom for about 10-15 seconds until a thick white emulsion begins to form and climb up the sides.

   Start 10-second timer
6. 6

   Slowly tilt and lift the blender upward to incorporate the remaining oil until the mixture is thick, pale, and completely emulsified.

7. 7

   Taste and adjust seasoning if necessary. Transfer to a squeeze bottle or airtight container and refrigerate.