1 Minute Kewpie Mayo - Japanese Mayonnaise [Bullet Blender]

• servings: 1 serving
• active time: 1 minute
• total time: 1 minute

Ingredients

1 egg

1 tbsp rice wine vinegar

1 tbsp mirin

1 tbsp dashi stock (½ tsp dashi powder dissolved in 1 tbsp filtered water, or use fresh dashi stock.)

1 tsp dijon mustard (heaped)

¾ tsp salt

100 ml vegetable oil

Directions

Important note: This recipe uses raw egg. If you are in the US or anywhere else that requires raw eggs to be pasteurised before using, please do so before starting this recipe.

Blend

Add the egg, salt, mirin, dijon mustard, rice wine vinegar and ¼ of the vegetable oil into the bullet blender cup. Place the lid on tight, then pop on the base and blend for 10 seconds.

Blend

Add ½ more of the vegetable oil (e.g. another 2 quarters) and blend again for 10 seconds.

Test

Pour in the remaining ¼ of the vegetable oil, and blend for a final 10 seconds until everything has emulsified and the mixture has turned white and creamy.