Umami Mayo Sauce

TOTAL TIME 5 minutes (plus 30 minutes for resting)

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.

Ingredients (Makes about 1 cup)

1 large egg, room temperature*

1 cup peanut or vegetable oil

1 Tbsp. (or more) 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

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; plus more (optional)

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.