"Here’s a recipe that gets you close to Japanese Kewpie mayonnaise, using simple home-cooking ingredients. Put this in a squeeze bottle and you’re ready to go!..."
INGREDIENTS
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2 tablespoons plus 1 teaspoon cider vinegar
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2 tablespoons dashi, homemade or instant (optional)
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1 teaspoon Dijon mustard
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1 egg yolk
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3/4 cup canola oil
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1/2 teaspoon sugar
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1 teaspoon kosher salt