Friday, April 8, 2011

Japanese Style Mayonnaise

Japanese Style Mayonnaise


2 Large Egg Yolks
2 Tbsp Rice Vinegar
1 ½ tsp Sugar
1 ½ Cup Vegetable or Olive Oil
Sea Salt to taste


Rinse a mixing bowl with hot water and dry it well. Place the 2 egg yolks, vinegar, sugar, and a little salt in the bowl and beat the mixture with a whisk until very well blended. Add 1/2 cup (125 ml) of the oil drop by drop, beating constantly. Continuing to beat, add the rest of the oil in a thin stream, being careful to incorporate all the oil to form emulsion. When all the oil has been absorbed, season the mayonnaise to taste with salt.


  1. Hey, that's neat. I've been wanting to try to make some homemade stuff for a while...

  2. I found this on Tasteologie. Thanks for sharing the recipe! I loooove Japanese mayonnaise and never realized that the delicious tang comes from rice wine vinegar.
    Also, lovely container for the mayo!

  3. absolutely cannot wait to try this! thank you!

  4. Just tried it with some fresh fries and... it was incredible ._.

    How longer does it last?

    oh... btw... thank you for the tip with the metric system! :)

  5. This mayonnaise is great, I just translated and used your photos on my blog. Hope it's ok.