Japanese Mayo

(from greenfood’s recipe box)

Prep time: 10 minutes
Cook time: 0 minutes
Serves 16 people

Ingredients

  • 1 egg and 2 egg yolks
  • 1 1/2 to 2 cups olive oil
  • 1/2 tsp dry mustard powder
  • 1 tsp sea salt
  • 2 TBSP apple cider vinegar
  • 1-2 TBSP raw honey
  • 1-2 TBSP lemon juice

Directions

  1. Ensure all ingredients are at room temperature.

  2. Add eggs to food processor with blade attachment and beat on high for 1-2 minutes.

  3. Keep food processor running on high and add the mustard, salt, vinegar.

  4. Add olive oil by a steady stream of droplets until about a cup is absorbed by the egg.

  5. The mixture should be quite thick. If it is too runny, you can remedy it by whisking the mixture by the spoonfuls in a warmed mixing bowl with additional salt and dry mustard.

  6. Add lemon juice, honey and continue adding a stream of oil.

  7. Refrigerate for at least an hour to intensify taste.

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