Kewpie Mayonnaise Recipe (Japanese Mayo)

Makes 1 cup

prepBring egg yolks to room temperature
2 large egg yolks (37 g), room temperature	Combine base in tall jar	Blend 10–15 sec at bottom, then lift slowly	Blend until smooth, thick & creamy	Taste & adjust seasoning
1 tsp (5 g) Dijon mustard
2–3 tsp (10–15 ml) unseasoned rice vinegar
1–1.5 tsp (5–7.5 ml) apple cider vinegar
2 tsp (8 g) granulated sugar
1/2–3/4 tsp (2–3 g) kosher salt, to taste
1/2 tsp (2 g) MSG (Ajinomoto)
3/4 cup (180 ml) neutral oil	Pour oil over top

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