Here is the Japanese secret to obtaining mayonnaise with a unique taste!

There are certain condiments that make the French happy. Indeed, for many, it is difficult not to have a jar of mustard or ketchup in your fridge. For others, it’s impossible to ignore… mayonnaise. A Kantar survey dating from 2022 showed that 6.9 million people in France consumed mayonnaise at a frequency of “2 to 3 times a month”.

The problem ? Industrial mayonnaise is often not the best option. Indeed, the Site 60 million consumers warned in particular about the presence of salt, sugar and fat in this much-loved sauce. To avoid these problems, there is nothing better than making it at home. To change from the traditional recipe, we found the secret ingredient used by the Japanese which will make all the difference. We tell you more.

It’s on Instagram that the cooking account @happycook.fr revealed what the Japanese’s trick was to obtain an absolutely irresistible mayonnaise with a unique taste. The secret ? Used dashi, a clear broth that is made from dried foods such as kelp seaweed, shiitake mushrooms or even dried bonito. Rest assured, you will find this preparation already ready in Asian stores or supermarkets in powder or bottle form. It is one of the key ingredients in the preparation of the famous ramen which gives it its depth and umami flavor. You can also use it in your broths, pasta/noodles or simmered dishes.

So, to make this mayonnaise at home, you will need:

• 20 cl of neutral vegetable oil
• 3 large egg yolks
• 1 tablespoon of rice vinegar
• 1 pinch of white pepper
• 1 pinch of salt
• 1⁄2 tablespoon Dashi
• 1⁄3 teaspoon Japanese powdered mustard or 1 tablespoon Dijon mustard

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1. Start by mixing the vinegar, salt, dashi and mustard in a bowl.
2. Stir everything before adding the egg yolks.
3. Beat all the ingredients together again with a whisk or hand blender.
4. Add the oil first very slowly, drop by drop and finally in a continuous stream little by little. The goal is for the mixture to set gradually.
5. Continue beating and stop when all the oil has been incorporated and you reach the desired texture.
6. Taste and adjust the taste by adding a little vinegar if necessary.

Once ready, it is recommended to store it in a closed container in the refrigerator and consume it within 24 to 48 hours.