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Umami QP Mayonnaise
Learn how to make Andrea Nguyen's quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.
👥 1 Servings👤 Andrea Nguyen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
📝 Preparation Steps
1
Blend 1 large egg, room temperature*, 1 cup peanut or vegetable oil, 1 Tbsp. fresh lemon juice or distilled white or unfiltered apple cider vinegar, 1½ tsp. agave nectar or mild honey, 1 tsp. Dijon mustard, ¼ tsp. MSG or ½ tsp. Asian mushroom seasoning, pounded to a powder, a pinch of garlic powder or 1 small garlic clove, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl with an immersion blender until thick and creamy. Blend in a little water if needed; you want mayonnaise to be spreadable. Taste and season with salt and/or add more lemon juice if needed. Cover and let sit ⏱️ 30 minutes before using. (Or, you can use a regular blender. Blend together all ingredients except oil; gradually add oil through a funnel with the motor running.) Do ahead: Mayonnaise can be made 1 week ahead. Keep chilled.
large egg, room temperature*1peanut or vegetable oil1 cup. (or more) fresh lemon juice or distilled white or unfiltered apple cider vinegar1 Tbsp½ tsp. agave nectar or mild honey1. Dijon mustard1 tspA pinch of garlic powder or 1 small garlic clove, finely chopped
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