Japanese Mayonnaise (Kewpie): Revision history

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24 November 2024

  • curprev 20:3820:38, 24 November 2024‎ Cb422cd talk contribs‎ 776 bytes +776‎ Created page with "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 ----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 sal..." Tag: Visual edit
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