Japanese-Style Kewpie Mayo Ultra-smooth, rich, and slightly sweet with umami depth. Prep: 10 min | Yield: ~1½ cups Ingredients: • 2 pasteurized egg yolks, room temperature • 2 tsp Dijon mustard • 1½ cups neutral oil (canola or grapeseed) • 1 tsp kosher salt • 2 tsp sugar • ½ tsp dashi powder (optional) • 2 tbsp unseasoned rice vinegar • 4 tsp fresh lemon juice Instructions: Blend egg yolks and mustard for 20 seconds until smooth. With the blender running, slowly drizzle in ½ cup oil. Add salt, s
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Japanese-Style Kewpie Mayo Ultra-smooth, rich, and slightly sweet with umami depth. Prep: 10 min | Yield: ~1½ cups Ingredients: • 2 pasteurized egg yolks, room temperature • 2 tsp Dijon mustard • 1½ cups neutral oil (canola or grapeseed) • 1 tsp kosher salt • 2 tsp sugar • ½ tsp dashi powder (optional) • 2 tbsp unseasoned rice vinegar • 4 tsp fresh lemon juice Instructions: Blend egg yolks and mustard for 20 seconds until smooth. With the blender running, slowly drizzle in ½ cup oil. Add salt, s
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