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Export 5 ingredients for grocery delivery
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
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