Natural Homemade Mayo (Japanese Inspired)

This entry was posted by on Thursday, 10 March, 2011 at

I like mayo but I don’t like all the funky junk that’s put in there so I searched far and wide on how to make my own. I came up with this version, which I like better than the traditional recipe. This version is less gelatinous and has a different (and I think better) flavor than the standard recipe. I use it whenever a recipe calls for mayo and as a base for other sauces and dressings. One thing about making your own mayo at home, it seems to work best with a good food processor.

1.75 Cups of  Organic Extra Virgin Olive Oil
2 organic eggs yolks — room temp
2 organic eggs — room temp
3 TBSP unseasoned rice vinegar
2 TSP natural sugar
1 TSP Himalayan Crystal Salt

Add eggs to food processor bowl. Turn on and add the oil in slowly. If your food processor has a drip cup you can use that or you can use a squeeze bottle or just pour slowly. After the mixture starts to come together you can begin adding the oil faster. After you’ve added all the oil, add the vinegar, sugar, and salt and process again. Taste and store.  I couldn’t officially tell you how long this lasts since I imagine it would depend on how fresh your eggs are (I buy my eggs from a local farmer), but I know it’s been in my fridge for at least 4 weeks and still tastes good to me.

Natural Homemade Japanese Mayo

I'm made with healthy oils and I taste awesome!

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