Japanese Mayonnaise (Kewpie)

2 pasteurized egg yolks (at room temperature; from the market, or pasteurize eggs at home)

2 tsp Dijon mustard

1½ cups neutral oil

1 tsp kosher salt

2 tsp sugar (plus more, to taste)

½ tsp MSG or dashi powder

2 Tbsp rice vinegar (unseasoned)

4 tsp fresh lemon juice

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Add egg yolks and Dijon mustard into small food processor (3 cup) or mixer. Run on slow speed and slowing drizzle in 1/2 Cup oil until mixture starts to emulsify. Add sugar, MSG (or dashi) and salt. Slowly add 1/2 Cup oil. Add rice vinegar & lemon juice. Add final 1/2 Cup oil. Season to taste with salt, sugar or lemon juice to your liking.

Store refrigerated in air tight container. Good for approx 1 week.

Note: do not over mix/blend as it will most likely break for overworking/over-heating.