When Nguyen was developing her rendition of the cult condiment Kewpie, her husband saw how easy it was to make and dubbed it “quick prep” mayo, hence the homonym-acronym name “QP.” Use it in Nguyen’s Char Siu Tofu Bao Sliders or any dish that could use a swipe of mayo. The MSG gives it savory depth, but you can use 1 tsp. fish sauce or Marmite instead of the MSG or mushroom seasoning. The flavor will not be equal, but you’ll still get an umami boost.
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs.
What you’ll need
Immersion Blender
$60 At Amazon
Small Bowl
$18 At Amazon
Reusable Wax Wraps
$20 $19 At Amazon
Recipe information
Total Time
5 minutes (plus 30 minutes for resting)
Yield
Makes about 1 cup
Ingredients
Preparation
Blend 1 large egg, room temperature*, 1 cup peanut or vegetable oil, 1 Tbsp. fresh lemon juice or distilled white or unfiltered apple cider vinegar, 1½ tsp. agave nectar or mild honey, 1 tsp. Dijon mustard, ¼ tsp. MSG or ½ tsp. Asian mushroom seasoning, pounded to a powder, a pinch of garlic powder or 1 small garlic clove, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl with an immersion blender until thick and creamy. Blend in a little water if needed; you want mayonnaise to be spreadable. Taste and season with salt and/or add more lemon juice if needed. Cover and let sit 30 minutes before using. (Or, you can use a regular blender. Blend together all ingredients except oil; gradually add oil through a funnel with the motor running.)
Do ahead: Mayonnaise can be made 1 week ahead. Keep chilled.
Recipe notes
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