Japanese-Style (Kewpie) Mayo Recipe

• 2 tablespoons rice vinegar
• 1 tablespoon plus 1 teaspoon malt vinegar
• 1 teaspoon Kosher salt
• 1/2 teaspoon MSG powder (see note)
• 1/2 teaspoon Japanese mustard powder
• 1/8 teaspoon hon-dashi powder (see note)
• 1/8 teaspoon garlic powder
• 2 large egg yolks
• 1 cup vegetable oil

1. In a small bowl, whisk together rice vinegar, malt vinegar, salt, MSG, mustard powder, hon-dashi powder, and garlic powder until hon-dashi is completely dissolved.
2. Place vinegar mixture in the workbowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine.
3. With the motor running, slowly drizzle in vegetable oil in a thin, steady stream. Transfer mayonnaise to an airtight container and store in refrigerator for up to two weeks.

rice vinegar, malt vinegar, kosher salt, msg powder, garlic, egg yolks, vegetable oil

Taken from www.seriouseats.com/recipes/2013/10/sauced-japanese-style-kewpie-mayonnaise-recipe.html (may not work)