Seonkyoung Longest's Homemade Japanese-Style Mayonnaise

Name: Seonkyoung Longest's Homemade Japanese-Style Mayonnaise
Cook time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 egg yolks; 2 tbsp sugar; 2 tbsp rice vinegar; 0.5 tsp salt; 1 lemon; 0.75 cup grapeseed oil

A homemade Japanese-style mayonnaise made by emulsifying egg yolks and oil until rich and creamy.

10 min Difficulty Easy Sauces & basics

Main ingredients

egg rice vinegar lemon grapeseed oil

Ingredients needed 6 servings

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egg rice vinegar lemon grapeseed oil

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Recipe

Place 2 egg yolks, 2 tablespoons sugar, 2 tablespoons rice vinegar, and 0.5 teaspoon salt in a blender container.
Take 1 lemon, cut it in half, squeeze the juice, and add it to the blender container.
Use the pulse function of the blender to first blend the yolks and liquid seasoning ingredients until evenly combined.
With the blender running at a low, steady speed, slowly pour 3/4 cup grapeseed oil in a very thin stream.
Once the oil emulsifies and a thick, creamy mayonnaise texture forms, transfer to a container and refrigerate.

Combine egg yolks, vinegar, sugar, salt, and lemon juice in a blender and mix.
With the blender running, slowly drizzle in grapeseed oil a little at a time to emulsify.
Transfer the creamy mayonnaise to a container and refrigerate.

Cooking tips

Adding too much oil at once can break the emulsion, so be sure to drizzle it in very slowly in a thin stream.
Mix 1 cup of the finished mayonnaise with 3–5 tbsp Sriracha, minced garlic, and chopped scallions to make a spicy Sriracha mayo.
Store the mayonnaise in an airtight container in the refrigerator; it will stay fresh for about one week.

Recommended for

Those who want to make fresh, savory homemade mayonnaise without additives.
Those who need a mayonnaise base for various sauces like Sriracha mayo or dipping sauces.

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