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Homemade Japanese-Style Mayo

Makes about 1 1/4 cups or 20 1-tablespoon servings
Time 35 min
This mayonnaise is a snap to make and brightens up almost anything you slather it on, from hot dogs and hamburgers to grilled corn and sandwiches. It’s also a real treat as a base for egg or lobster salad. For a fun topping, garnish with bonito flakes (made from dried, smoked tuna) or nori flakes.
Ingredients
  • 1 egg plus 1 egg white*
  • 2 tablespoons white miso
  • 4 teaspoons rice vinegar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup canola oil
  • Bonito flakes or nori flakes for sprinkling (optional)
Method

Combine egg, egg white, miso, vinegar, lemon juice, sugar, salt and cayenne in a blender or food processor and pulse until combined. Pour oil into a measuring cup with a pouring spout. With the motor running, pour oil into blender in a very thin stream and blend until a thick mixture forms. Transfer to a bowl or jar. Cover and refrigerate for at least 30 minutes to let the flavors blend. Taste mayonnaise and stir in a bit more vinegar, salt or cayenne if needed. Sprinkle with bonito flakes or nori flakes, if desired. Mayonnaise will keep in an airtight container in the refrigerator for up to 3 days.

*Consuming raw eggs may increase your risk of foodborne illness. Feel free to substitute an equal amount pasteurized liquid egg product for the raw eggs in this recipe. 

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 egg plus 1 egg white*
  • 2 tablespoons white miso
  • 4 teaspoons rice vinegar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup canola oil
  • Bonito flakes or nori flakes for sprinkling (optional)