Name: Yuzu Citrus Umami Mayo Base
Prep time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 2 large egg yolks, at room temperature; 1 cup light tasting olive oil; 2 tablespoons yuzu juice; 1 teaspoon mustard; 1 teaspoon honey pickled garlic, minced; 1/2 teaspoon MSG; 1 tablespoon collagen peptides; 1/4 teaspoon fine sea salt, or to taste

Description

This thick creamy mayonnaise blends egg yolks with light olive oil for rich body, bright yuzu juice for tangy citrus notes, and a pinch of MSG for deep savory umami. Mustard and a touch of honey pickled garlic add subtle zest and fermented depth while collagen peptides enhance the silky texture. Emulsify by hand whisk or immersion blender in under 10 minutes for a versatile mother sauce.

Cultural Background

Mayonnaise originated in France in the 18th century, likely named after the port of Mahón in Menorca, and became a staple emulsion sauce in European cuisine using egg yolks and oil. Yuzu, a citrus fruit native to East Asia with roots in Japanese and Korean traditions, brings bright acidity that has been incorporated into modern fusion condiments. The addition of MSG draws from Japanese umami innovation in the early 20th century, creating a contemporary mother sauce that merges classic French technique with Japanese flavor principles.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 0 minutes
TOTAL TIME: 10 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

2 large egg yolks, at room temperature
1 cup light tasting olive oil
2 tablespoons yuzu juice
1 teaspoon mustard
1 teaspoon honey pickled garlic, minced
1/2 teaspoon MSG
1 tablespoon collagen peptides
1/4 teaspoon fine sea salt, or to taste

Instructions

Place the 2 egg yolks, yuzu juice, mustard, minced honey pickled garlic, MSG, collagen peptides, and salt into a narrow jar or bowl that fits the head of an immersion blender (or use a medium bowl if whisking by hand).
If using an immersion blender, pour the light tasting olive oil on top of the other ingredients. Insert the blender head fully into the bottom of the jar so it touches the yolks, then blend on high speed without moving it for 10-15 seconds until the bottom emulsifies into a thick creamy layer.
Slowly lift and move the immersion blender up and down in a steady motion for another 20-30 seconds until all the oil is fully incorporated and the mayonnaise is thick, pale yellow, and glossy with no visible oil separation.
If whisking by hand, begin whisking the egg yolk mixture vigorously while slowly drizzling in the oil in a very thin stream, continuing until the emulsion thickens and all oil is added, which takes 5-8 minutes of constant whisking.
Taste and adjust seasoning with additional yuzu juice or salt if needed, then transfer to a clean container and refrigerate immediately for at least 30 minutes to allow flavors to meld before use as a mother sauce.

Tips

- Use room temperature ingredients and a narrow container for the immersion blender method to ensure a stable emulsion forms quickly without breaking.
- Add the oil too quickly when whisking by hand or use a container that is too wide with the blender, which can cause the mayonnaise to separate or remain runny.
- Substitute fresh lemon juice for yuzu juice in a pinch or use rice vinegar for a milder tang if yuzu is unavailable.

Nutrition

Calories: 720
Protein: 6g
Carbs: 2g
Fat: 78g