Ingredients
2 pasteurized egg yolks
2 tsp dijon mustard
1½ cups neutral-flavored oil
1 tsp kosher salt
2 tsp sugar
½ tsp dashi powder
2 tbsp rice vinegar, unseasoned
4 tsp fresh lemon juice
Preparation
In the bowl of a food processor, add the egg yolks and mustard. Pulse for 20 seconds. While the food processor is running, slowly add ½ cup canola oil in a thin steady stream. The mixture will start to thicken and emulsify.
Season with kosher salt, granulated sugar, and dashi powder. Pulse again. Continue to add oil in a thin stream until another ½ cup of oil is added.
Add vinegar, lemon juice, and remaining oil. Blitz for another 10 seconds or until ingredients are combined and emulsified. Do no t blend too long or the mixture will split and break.
Taste and adjust seasoning to preferred taste. Add more salt, sugar, or dashi powder if needed.
Transfer mayo to an airtight container and store in the refrigerator. Can be kept for about 4 days.
