Umami Mayo

Name: Umami Mayo
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 1 1/2 cups
Ingredients: 300 ml (1 1/4 cups) grapeseed oil; 20 grams bonito flakes; 2 large egg yolks; 1 1/2 teaspoons lemon juice; 1 1/2 teaspoons rice wine vinegar; 3/4 teaspoon kosher salt

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Level: Easy

Total: 35 min
Active: 15 min

Yield: about 1 1/2 cups

Level: Easy

Total: 35 min
Active: 15 min

Yield: about 1 1/2 cups

Ingredients

300 ml (1 1/4 cups) grapeseed oil

20 grams bonito flakes

2 large egg yolks

1 1/2 teaspoons lemon juice

1 1/2 teaspoons rice wine vinegar

3/4 teaspoon kosher salt

Directions

Special equipment:

a fine-mesh sieve

Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180 degrees F. Remove from the heat and cool at room temperature for 20 minutes before straining through a fine mesh sieve. Reserve the bonito flakes for another use (see Cook's Note).
Whisk the egg yolks together with the lemon juice, rice wine vinegar, and salt in a large bowl. Whisk briskly, then add the oil a few drops at a time until the egg mixture thickens and lightens in color a bit. Then, still whisking briskly, increase the oil flow to a constant, thin stream until a smooth mayonnaise texture is achieved.