Japanese Kewpie Mayonnaise :-)
Ingredients:1. 2 egg yolks (I use pasteurized egg yolks)
2. 1 tsp Dijon mustard (heapful) (or 1 level tablespoon)
3. 1 tsp lemon juice
4. 1 short turn of the salt shaker (0.5g)
5. 150ml sunflower oil or any other neutral cooking oil
5. 150ml sunflower oil or any other neutral cooking oil
6. 1/2 tsp of soy sauce
7. 1 tsp rice vinegar (optional)
8. 1/4 tsp honey (optional)
9. 1 short turn of the salt shaker (0.5g)
9. 1 short turn of the salt shaker (0.5g)
Directions:
1. In a glass jar, add egg yolks, Dijon mustard, lemon juice, salt and oil into a stick blender.
2. Place blender to the bottom of the glass jar and start blending.
3. As soon as you notice the bottom of the jar quickly turning thick and white, move the blender up slowly about an inch, and continue blending.
4. Keep moving up slowly until the whole mixture is emulsified. It take about 5 minutes.
Tips:
After it is done, Stir in 1-2 more teaspoons of lemon juice if you prefer and add some other seasoning such as chili sauce etc. as desired :-)
Video Demonstration:
Additional Information:
Mayonnaise is made of simple few ingredients. My family love this homemade mayonnaise. Unlike store-bought mayonnaise, which contains lots of preservatives and chemical, you may not be buying a real thing. When you make it yourself, you can use fresh ingredients and you are in control of what goes into your mayonnaise.
After trying out various methods (by hand, using food processor, etc.), I find that using a stick blender gives the best consistency and the fastest results. It is also the ideal method to simply whip up a small portion easily. It is mess-free and it is blended into thick and smooth mayonnaise within 2-5 minutes. Using this method also gives you fluffy and a bigger volume of mayonnaise with the least amount of oil. Some recipe calls for 250ml to 1litre of oil, but this recipe uses only 150ml of oil. Mayonnaise if made from home can be very nutritious as it is rich in proteins and vitamin Bs from the egg yolks - just what a growing teenager needs!!! But it contains far less oil and unhealthy fats compared to the store-bought ones.
And it is a lot cheaper than the store-bought ones too. It's a win-win-win :-)
Mayonnaise is a oil in water emulsion (O/W emulsion). Although it is simple, for it to be successful, the ratio of oil to water must be between 75 - 83%, otherwise it breaks. The best mayonnaise is made of egg yolk instead of whole egg. The best consistency between water and oil proportion is 30% water and 70% oil.
Introducing the oil too fast and over-blending may also break the emulsion. Thus, it is important to start blending when the stick-blender is all the way in the bottom, as when it starts to emulsify, the blending will pull in more oil on its own. Dijon mustard gives it a bit of kick and also helps in emulsifying.
The secret ingredient in Japanese Mayonnaise is the soy sauce. It gives the Japanese mayonnaise a umami taste.
Warning: Don't add too much soy sauce, it will back fire. Just 1/2 tsp is perfect and gives it the unami tangy flavor of the Japanese mayo.
References:
I use pasteurized egg yolks shown above, which are sold in all supermarkets in Denmark such as Netto and Føtex. 1 container contains 2 egg yolks.
Here are the 5 ingredients you need to make mayonnaise: egg yolks, Dijon mustard, lemon, salt and sunflower oil or other neutral cooking oil.
Soy sauce
You need a glass jar with lid and a stick blender. Remember to save your jam jars instead to make and store mayonnaise :-)
When you blend, place the stick blender into the bottom of the jar and start the blending. From blending to storage, you will be using only one container. This saves time and washing up effort :-)
Add 2 egg yolks (I use pasteurized egg yolks)
Add 1 heap teaspoon of Dijon mustard.
Add 2 teaspoons of lemon juice.
Add 1 pinch of salt.
Add 150ml sunflower oil or any neutral cooking oil.
Place blender to the bottom of the glass jar and start blending.
As soon as you notice the bottom quickly turning thick and white, move the blender up slowly about an inch, and continue blending.
Keep moving up slowly until the whole mixture is emulsified. It takes about 5 minutes.
The base mayonnaise is done :-)
To make copycat Japanese mayonnaise, add 1/2 teaspoon of soy sauce
Blend until combined.
Add 1 teaspoon of Japanese rice vinegar.
Blend until combined.
Add 1/4 teaspoon honey.
Blend until combined.
Done :-)
Enjoy :-)
Japanese Kewpie Mayonnaise :-)
