Japanese style mayo

From Just One Cookbook

We've made this a few times now and really liked the result.  The first time made as written but it had way too much dashi flavor.  Second time was great.  Still trying to narrow down the best tool for the job here.  We've used a stick blender in a large jar as well as the small attachment jar with our stick blender.  I'm in need of a bunch of may this week so I made a batch and a half this time in the blender and that was probably the easiest.  If you're going to make only a small batch, do not use this last method.  There won't be enough volume to properly emulsify your mayo.

Make sure to add your oil slowly but don't process too long or your sauce will split.  I have not had this issue but I think I got really close to it.  

3 egg yolks, pasteurized or really really fresh eggs*, room temperature

3 tsp dijon

1 1/2 - 1/ 2/3 c. neutral oil** a little olive oil mixed with vegetable oil is fine

1 1/2 tsp salt

4 tsp sugar

1/2 tsp MSG

3 tbs rice vinegar

2 tbs lemon juice

In your food processor, pulse together the egg yolks and the mustard

With the blade running on low, slowly add in a third of the oil in a small stream

Add the salt, sugar, and MSG and pulse again

Add in another third of the oil in a small stream

Add the rice vinegar and lemon juice and pulse one last time

Add more of the oil stopping if it gets too thick

Store in the fridge, about 4 days

*Use your sous vide cooker and cook at 135 degrees for 75-80 minutes 

**The last two times we did not use the full amount of oil.  It was getting really thick and I didn't want to risk the oil not getting absorbed or splitting, hence that last hint up there.  

I used about 1/4 cup less oil this last time and it was the right amount.

4/2023 edit on the oil amount

I've updated the above recipe but 1 1/2 cups of oil maybe a smidge more lends to a nice thick and creamy mayo.  Again, I've never split it by adding too much oil but still keep your eye on it.