Umami Mayo

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: about 1 1/2 cups
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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


Special equipment:
a fine-mesh sieve
  1. 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).
  2. 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. 

Cook’s Note

I use these flakes on pizza, in scrambled eggs, on toast and with Manchego cheese, which sounds like it shouldn't be good but totally is.