Name: Japanese Mayonnaise Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1 medium Egg; 1 Teaspoon Sugar; 1 Teaspoon Salt; 5.3 ounces Sunflower Oil; 2 Teaspoon Rice Vinegar

mayonnaise

Does heating mayonnaise make it unsafe to eat?

Can I use lime instead of lemon in mayonnaise?

Why is my homemade mayonnaise not thickening?

Can I use mayonnaise as a substitute for eggs in my recipe?

Authentic japanese mayo to use in your sushi as a dip or in other japanese recipes.

Eggs

Gluten Free

Lactose Free

Vegetarian

gram

eggs

Sugars & Sweeteners

sugar

Seasonings

salt

Oils

milliliter

sunflower oil

Vinegar

rice vinegar

Manganese

Minerals

Copper

Zinc

Selenium

Vitamin D

Vitamins

Potassium

Iron

Carbohydrates

Calories

Vitamin K

Choline

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

Protein

Pantothenic acid (B5)

Dietary Folate Equivalents

Niacin (B3)

Trans fatty acids

Phosphorus

Vitamin A

Sodium

Magnesium

Calcium

Sugar

Water

Cholesterol

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-cryptoxanthin

Whip up this delightful and velvety homemade mayonnaise using a few basic ingredients and an immersion blender. Elevate your sandwiches and salads with this pure and flavorful mayonnaise that outshines store-bought versions.

Velvety Homemade Mayonnaise

Arm yourself with the ultimate condiment at all times by learning how to make perfect mayonnaise at home.

Classic Mayonnaise

Skip the store-bought sauce and learn how to mayonnaise right at home! A simple combination of eggs, oil, and seasonings is all you need to create a smooth, rich and creamy sauce. It only takes 10 minutes or less to make the popular condiment. 

Homemade Mayonnaise

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It’s like learning to ride a bicycle—once you’ve mastered the technique, it’ll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It’s really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race—this exquisite, delectable, over-the-top-awesome race.From Eat Delicious by Dennis Prescott. Copyright © 2017 by Dennis Prescott. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.Slideshow: More Condiment Recipes

Spicy Herb Homemade Mayo

Easy, fast, and delicious, this whole egg mayonnaise makes a smooth, creamy  sauce to be used for sandwiches, marinades, and spreads.

Whole Egg Mayonnaise

So simple and so tasty. If you like sriracha mayo you are going to love gochujang mayonnaise.

gochujang mayonnaise

It’s that mysterious white spread that people can’t seem to get behind—usually because they have no idea what’s actually in mayonnaise.

How to Make It:

Separate the egg yolks and egg whites. Add the egg yolks to a mixer and whisk.
Add in the lemon juice, whisk until the egg and lemon have fully been mixed.
Pour the oil in slowly, small drops at a time, as the mixer is going. This should take about 8 to 9 minutes.
Once the mayonnaise is at the perfect consistency, sprinkle in the salt.
Store in a small sealed jar in the refrigerator for up to 3 to 4 days.

Mayonnaise

Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

Two-Minute Mayonnaise Recipe

Japanese Mayonnaise Recipe

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Japanese Mayonnaise Recipe

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