Japanese-Style (Kewpie) Mayo

Special equipment

Food processor

Ingredients

serves Makes about 1 cup, active time 10 minutes, total time 10 minutes

• 2 tablespoons rice vinegar
• 1 tablespoon plus 1 teaspoon malt vinegar
• 1 teaspoon Kosher salt
• 1/2 teaspoon MSG powder (see note above)
• 1/2 teaspoon Japanese mustard powder
• 1/8 teaspoon hon-dashi powder (see note above)
• 1/8 teaspoon garlic powder
• 2 large egg yolks
• 1 cup vegetable oil

Procedures

1. In a small bowl, whisk together rice vinegar, malt vinegar, salt, MSG, mustard powder, hon-dashi powder, and garlic powder until hon-dashi is completely dissolved.
   
2. Place vinegar mixture in the workbowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine.
   
3. With the motor running, slowly drizzle in vegetable oil in a thin, steady stream. Transfer mayonnaise to an airtight container and store in refrigerator for up to two weeks.