I have always liked QP Kewpie-mayonnaise compared to what I would consider ‘normal’ mayonnaise. It is quite expensive to buy it here in Athens (I have never spent 10 euros for a bottle of mayonnaise before ever in my life). Japanese Mayonnaise is in a league all on its own. They even have a museum dedicated to it! Read more about it here (on Kotaku).
I had some egg yolks leftover the other day, and I thought, hey lets see if I can find any mayonnaise recipes out there! I found one at Chef’s Armoury Blog. They use canola oil, but I decided to use olive oil, since hey I am in Greece, and what can you find in plentiful supply in Greece? That and I have become one of those people who buy their olive oil in bulk – 5 l cans at a time, so I have A LOT of olive oil but no other types in my kitchen. Ok, maybe a little bottle of sesame oil, but nothing else!
I like to use this mayonnaise in Potato Salads, sandwiches, and I use it when I make my ‘wafu-style’ tahini salad dressing, too.
- 1 cup of olive oil (use light olive oil, or canola oil if you don’t want to use extra virgin)
- 2 egg yolks, preferably good organic ones.
- 2 tbsp of rice vinegar
- 2 tsp yuzu juice (or lemon juice if you can’t find any)
- 1/2 tsp sea salt
- 1/2 tsp hot mustard (English mustard works well, if not, Dijon is ok too)
- 1/2 tsp of dashi powder
- 1 tbsp of white caster sugar
- 50ml of hot water (approximately)
- In a bowl, place 1 tbsp of the rice vinegar, the yuzu juice, salt, mustard, dashi powder and the sugar. Whisk until it’s all mixed.
- Place the egg yolks in the mixer bowl, and add the whisked mixture into it. Start the mixture on slow.
- While the mixer is on slow-medium slow, gently and slowly trickle the oil into the mixer.
- Once emulsified, add the remaining vinegar and whisk for another minute.
- Add hot water a little at a time until you reach the consistency that you want.
- Use as you would any normal mayonnaise. Transfer to a sterilized jar and store in the fridge. Use it within a week, just to be safe. But it can last to up to 2 weeks.