MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kewpie Tastealike Mayo
 Categories: Condiments, Copycat, Japanese
      Yield: 1 Cup
 
      7 ts Cider vinegar
      2 tb Dashi (optional)
      1 ts Dijon mustard
      1    Egg yolk
    3/4 c  Canola oil
    1/2 ts Sugar
      1 ts Kosher salt
 
  In a small saucepan, bring the the vinegar and dashi if using to a
  simmer over high heat. Adjust the heat to keep it simmering, not
  boiling, until reduced to 1 tb, 3 to 5 minutes.
  
  Transfer the vinegar-dashi concentrate to a small mixing bowl. Form a
  ring with a damp dish towel to rest your bowl on. Add the Dijon and
  egg yolk and whisk to combine.
  
  While constantly whisking, very gradually drip in the oil down the
  side of the bowl into the yolk mixture. The mixture should emulsify
  and thicken. You can drizzle a bit more quickly once the mixture is
  very thick. If at any point you mixture breaks instead of getting
  thick and creamy, put a fresh egg yolk in a bowl, and slowly whisk
  the broken mixture into it, as if it were the oil.
  
  When all the oil has been incorporated, mix in the sugar and salt.
  [M's note: sneak in a shake of MSG for authenticity.] You can add a
  little dashi or water to thin the mayonnaise so it will easily flow
  from a squeeze bottle but still hold its shape. It will thicken
  slightly once refrigerated. Transfer the mixture to a squeeze bottle.
  Refrigerate and use within 1 week.
  
  Recipe by food52.com
 
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