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For this demo, we're making a one-egg mayonnaise, which yields about one cup. It can be a bit tricky to make a small amount of mayonnaise since you must add the oil a drop at a time in the beginning. Starting with more egg yolks makes the emulsion more stable, and you have a bigger margin of error. Although jarred mayo is affordable and easy to find, homemade mayonnaise is superior in taste—and surprisingly easy to make. Taking only 20 minutes, this mayonnaise recipe calls for ingredients you probably have in your pantry and fridge.
From maki rolls filled with vegetables to fish-topped nigiri, there are a variety of sushi types that can be made at home without special equipment. You can make rolls with sushi rice, nori and fresh or pickled vegetables. There are infinite flavor combinations for rolls, but one with an American twist is Philly maki, made with cream cheese, smoked salmon and cucumber.
Getting Started
Let the mayo come up to the top and then start moving your stick blender up little by little. When most of the mixture turned into mayo you can safely move your blender around to get the last bits of oil in. Add an additional egg yolk, but blend with the mixture gradually . If the oil isn't adjusted proportionally, the egg white will churn up in big, fluffy curds like an over-whipped meringue. Pregnant women are advised not to eat 'real' mayonnaise due to the aforementioned Salmonella risk from the raw eggs.
That means the emulsion is starting to form and you're on the way to making mayonnaise. If your emulsion should break, you can fix it by forming a new emulsion. Grab a clean bowl, add a teaspoon of lemon juice and whisk in a tablespoon or more of the broken sauce. Once that has emulsified, you can go ahead and slowly drizzle in the rest of the broken mayonnaise, while whisking continuously. It's important that the egg yolks be at room temperature. If you need to speed up the process, place the cold eggs in their shells in a bowl of hot tap water for about 5 minutes.
How to Make Homemade Mayonnaise
Set blender to low, place flush with the bottom of the container, and pulse until oil disappears into a creamy spread, about 20 seconds. Refrigerate in an airtight container up to 2 weeks. 1 cup oil of choice – I use olive oil for my mayonnaise, but you can use any oil you like. It is not recommended to use extra virgin olive oil as it tends to add a bitter taste. No—in fact, homemade mayonnaise is easy to make with a blender, food processor or immersion blender. But for this recipe, it makes such a small volume that it won’t properly emulsify in a blender or food processor.
Whether you crave a clear shoyu or shio based broth, or a creamy miso broth, homemade ramen will impress. Choose your toppings, like broccoli, corn, mushroom and eggs, to build the perfect bowl. Measure out neutral oil with a liquid measuring cup. Slowly stream in the oil while whisking with the other hand until it’s a smooth mixture. Japanese mayo is a condiment from (where else?) Japan—we’d even call it an essential Japanese ingredient.
STEP 2
The trick is to keep it as narrow as possible so the oil can be pulled down by the blades bit by bit. Using the same technique and ratio of ingredients as Kenji'stwo-minute mayo, we found egg whites whipped into a mayonnaise as silky, soft, and spreadable as any other. An immersion blender makes quick work of the egg whites and oil. This is more difficult than the other method.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Remove the mixture from heat and cool to room temperature.
The omurice is soft and silky because it's cooked on low heat. As long as you master the silky omelette, you can make the rice however you like it. Try adding ham, onion or peas to the rice, or pour on more ketchup for maximum flavor.
You also need to be careful to stream in the oil slowly, not dump it in at once, which can cause a split mayo. Here’s more on the different types of cooking oil. For a healthier alternative, try egg white mayonnaise. For a classic mayonnaise, a plain vegetable or canola oil is best. For different flavors of mayonnaise, you could use other oils, like walnut oil, avocado oil, or olive oil.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Spoon into a storage container and store in the refrigerator for about 1 week.
For bakers like me, leftover egg whites are a way of life. From the yolky egg wash on acherry pieto the yolk-enriched dough of vanilla beanalfajores, my favorite recipes orphan egg whites at every turn. Make sure that each oil drop has been properly absorbed before adding the next drop. Once you notice the egg yolks thickening, the oil can be added in a thin stream. However, do not add the last third of oil until next.
When you see that the oil has been absorbed, you can add a bit more. You can produce the same, delicious mayo with other food processors, or even a whisk, but these are more labor intensive, and virtually impossible with winter eggs. I'm a home cook, instructor, and recipe developer focused on celebrating seasonal, comforting, Japanese-y food. I founded a platform called Seasoned Cook to give people the building blocks to make cooking approachable and enjoyable every day. My recipes are currently featured on Harvest Queen and Taste of Home.
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