Name: Zesty MSG Egg Mayo Base
Prep time: 8 min
Total time: 8 min
Yield: 2
Ingredients: 2 large egg yolks, at room temperature; 1 tablespoon yuzu juice, plus more to taste; 1/2 teaspoon Dijon mustard; 1/4 teaspoon fine sea salt; 1/2 teaspoon MSG; 1 cup neutral oil, such as grapeseed or canola, at room temperature

Description

A practical from-scratch approach uses egg yolks and oil to build rich creaminess accented by zesty yuzu juice and MSG for balanced tangy umami notes. Gentle whisking creates a velvety emulsion ideal as a foundational sauce. About 8 minutes of hands-on time delivers a bright citrus-forward mayo with deep savory complexity.

Cultural Background

Mayonnaise originated in 18th-century France as a rich emulsion of egg yolks and oil, building on earlier Mediterranean traditions of oil-based sauces. Yuzu, a fragrant citrus fruit native to East Asia with deep roots in Japanese cuisine, adds bright acidity and aroma. MSG, discovered in Japan in 1908 by chemist Kikunae Ikeda as the source of umami, enhances savory depth in modern applications of this classic technique.

Recipe Info

PREP TIME: 8 minutes
COOK TIME: 0 minutes
TOTAL TIME: 8 minutes
SERVINGS: 2
DIFFICULTY: Medium

Ingredients

2 large egg yolks, at room temperature
1 tablespoon yuzu juice, plus more to taste
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/2 teaspoon MSG
1 cup neutral oil, such as grapeseed or canola, at room temperature

Instructions

In a medium bowl, whisk together the egg yolks, 1 tablespoon yuzu juice, Dijon mustard, salt, and MSG until the mixture is smooth and slightly pale, about 30 seconds.
Begin adding the oil very slowly, one drop at a time, while whisking vigorously and constantly to start building the emulsion; continue until the mixture thickens and becomes creamy after about 1/4 cup of oil has been incorporated.
Once emulsified, add the remaining oil in a slow, steady stream while whisking continuously until all the oil is incorporated and the mayonnaise reaches a thick, velvety consistency, about 6-7 minutes total whisking time.
Taste and adjust with additional yuzu juice if a brighter tang is desired, whisking to incorporate; the final texture should be glossy and hold soft peaks.
Transfer to a clean jar or container and use immediately or refrigerate.

Tips

- Use room-temperature ingredients to ensure a stable emulsion forms easily.
- If the mayonnaise breaks, start over with a new yolk and slowly whisk the broken mixture into it.
- Substitute lemon juice for yuzu if unavailable, though it will reduce the unique floral citrus notes.

Nutrition

Calories: 1050
Protein: 4g
Carbs: 1g
Fat: 115g