Japanese Mayonnaise

Japanese Mayonnaise (Tamago- no-moto)

I usually find it easiest to buy Japanese mayonnaise, from either an Asian market or from Hughes Market supermarkets in the Southwest. It comes in a convenient plastic squeeze bottle. Several people have asked about a recipe for this mayonnaise, and I recently found the following one.

3 egg yolks
1/2 teaspoon lemon juice
1-1/2 oz (50 g) white miso *
1 cup salad oil
salt to taste
sprinkle of white pepper
a pinch of grated yuzu**, lime, or lemon peel
 * miso is salty paste of fermented soy beans. It is available
in Asian markets and some health food stores. White miso is used
for soups and dressings.
 ** yuzu is a Japanese orange used only for its rind. Kaffir
lime used in Thai or Malaysian food is an alternative, as is lemon or
lime rind.

Beat the egg yolks and lemon juice with a wooden spoon in a bowl. Continue to beat, adding the salad oil a few drops at a time until the mixture begins to emulsify. Keep on adding the rest of the oil, then stir in the miso and the seasonings.

Refrigerate in a squeeze bottle.

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