Japanese mayonnaise, without egg whites and with soy

Although it comes from so far away, this Japanese mayonnaise does not have many tricks or secrets. Adapted to your culture, the Japanese acidify their mayonnaise with rice vinegar instead of wine or lemon vinegar. To further enrich its flavorAlso They add ingredients such as soy sauce or wasabi. Another important aspect of Japanese mayonnaise is that usually only the yolk of the egg is added, which makes it creamier and gives it a more yellowish color and a slightly sweet flavor.

Preparation:

1. Put the egg yolks with the soy sauce in the blender and start adding the oil little by little while beating without moving the machine.

2. When we have added the oil, we can add the vinegar and glutamate. Then, we beat again and leave it in a cold container until we are going to use it.

Image: vegspinz