Step 1

Crack the egg into a container and leave it in 140°-160°F ( 60-70°C) hot water bath for 5 minutes.

Step 2

Separate the egg to egg yolk and white. *4

Step 3

Combine all ingredients except oil in a small mixing bowl. *5

Step 4

Transfer the egg yolk and other ingredients mixture into a electric blender.

Step 5

Add a small amount of oil at a time and blitz or pulse the blender.

Step 6

Repeat this step until all the oil is added and egg mixture and oil has emulsified creamy.

Step 7

Transfer the Japanese mayo into a sterilized container. *6