In just 10 minutes, whip up a classic, creamy condiment that packs a punch.
The last time I ate sushi with friends, we drizzled our rolls with tangy Japanese mayo, and ever since then, it’s been in the back of my mind to try making it from scratch. Although it seems like a condiment that might take a bit of work to whip up, making homemade Japanese mayonnaise is actually a breeze. It only takes 10 minutes, and the ingredients are easy to find in any grocery store. If you’re craving something creamy to drizzle over your favorite dish, consider whipping up this homemade Japanese mayo and keeping it handy in the fridge.
Until recently, I didn’t know just how versatile Japanese mayonnaise can be! Of course, I’m familiar with traditional Western mayonnaise, which has a mild flavor. While both types of mayo use the same base of egg yolks, mustard, oil, and lemon juice, Japanese mayonnaise is also made with rice vinegar. This adds a tanginess that goes great with Japanese classics like sushi and sashimi. But the good news is, Japanese mayo isn’t only a condiment for sushi rolls. You could also spread it on sandwiches, use it as a dip for veggie sticks or fries, or turn it into a dressing for your favorite salad. The dynamic uses of this condiment are plentiful, so play with the possibilities. You might just surprise your palate!
Is Homemade Japanese Mayo Healthy?
Japanese mayo is high in calories and fat due to the sugar, oil and egg yolks. If you want to reduce the calories, consider using an alternative sweetener like stevia or erythritol. Since Japanese mayo is made with eggs, this recipe is not suitable for vegans.
No Cooking Needed
You might’ve noticed that there’s no cooking in this recipe, which can be a bit off-putting for some. Aren’t raw eggs dangerous? Well, in the US, some eggs are pasteurized, which means they’ve been heated to kill harmful bacteria like Salmonella, without cooking the eggs or changing their taste or texture. This process makes the eggs safe to use raw in recipes such as this one. So as long as you’re using pasteurized eggs, there’s no need to worry.
Can I prep this ahead?
This homemade mayo recipe is designed to be made ahead of time and then refrigerated in a well-sealed jar for up to 4 days. It’s so easy to make, I recommend making a jar each week to have on hand for your meals. This is a better alternative to freezing, which could negatively affect the texture.
Serving Suggestions
Pour homemade Japanese mayo over traditional Asian entrees like Chicken Katsu or Okonomiyaki (Japanese Pancakes). If you’re enjoying a healthy lunch, you can use this mayo to dress Asian Cabbage Salad, Sunomono (Japanese Cucumber Salad), or Asian Healthy Broccoli Salad. Crisp and colorful veggies go great with this thick and creamy sauce. You may even want to dip carrot sticks or celery in it for a quick snack!
Ingredients
- 2 large pasteurized egg yolks
- 1 3/4 teaspoons Dijon mustard
- 1 1/2 cups neutral-flavored oil canola or vegetable oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons granulated sugar plus more to taste
- 1/2 teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the egg yolks and Dijon mustard until combined.
- Continue whisking and gradually incorporate a couple drops of oil at a time. Keep going until the mixture begins to thicken.
- As it thickens, gradually pour in the oil in a very thin stream while continuously whisking. Continue whisking until the oil is fully incorporated, resulting in a thick and creamy mayonnaise.
- Add the rice vinegar, lemon juice, sugar, and salt. Whisk until well mixed. Taste and adjust seasoning or sugar if needed.
- Transfer the mayo to a clean container and keep it in the fridge.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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