Step 1

Place vinegar and dashi in mixing bowl then cook 4 min/98°C/speed .

Step 2

Place a jug on mixing bowl lid and weigh in oil. Set jug aside.

Step 3

Add mustard, sugar, salt and egg yolk then whisk 10 sec/speed 4. Whisk again 4 min/37°C/speed 4 while slowly pouring reserved oil onto mixing bowl lid, letting it drizzle in a thin stream onto rotating blades. Transfer to a squeezy bottle.

Step 4

Refrigerate and use within 1 week.