Reprinted from ‘Japanese Farm Food’ by Nancy Singleton Hachisu with permission from Andrews McMeel Publishing
Makes about 1 cup (225 cc)
1 very fresh raw egg yolk, at room temperature
1 teaspoon Dijon mustard (or ¼ teaspoon dried mustard)
1 teaspoon rice vinegar
About ¾ cup (180 to 200 cc) rapeseed oil (aka, canola oil), at room temperature
Fine sea salt
½ to 1 teaspoon sugar or honey (optional)
1. Put the egg yolk, mustard, and ½ teaspoon vinegar in a small, deep-sided bowl.
2. Whisk lightly to combine, then whisk in a fine stream of oil until the mayonnaise “takes.” If it does not emulsify soon, it never will. In this case, you will have to start over, whisking the broken egg yolk and oil mixture into a new egg yolk. Increase the total amount of oil as well.
3. Once the mayonnaise becomes a creamy sauce (not oily looking), you can add the oil a bit faster. At this point, I usually add a big glurp of oil, then whisk powerfully. Continue adding oil until the mixture is thick and holds its shape. Add sea salt to taste and the sugar or honey, if using. Taste for tartness and oil balance; add more oil or some of the remaining ½ teaspoon vinegar, if needed. The mayonnaise keeps for a few days in the refrigerator.