On the jar: Umami QP Mayonnaise
blend · egg emulsion
NATIONAL AWARD WINNERPrep 10 minUmami Qp Mayonnaise
Independent adaptation of a publicly published Andrea Nguyen recipe. Not affiliated with, sponsored by, or endorsed by Andrea Nguyen.
Andrea Nguyen's Umami QP Mayonnaise, from the published recipe.
Ratio
Ingredients
- Egg — 1 large room temperature
- Peanut Oil — 1 cup (240 ml)
- Lemon Juice — 1 Tbsp (or vinegar) (15 ml)
- Agave — 1 1/2 tsp (7.5 ml)
- Dijon Mustard — 1 tsp (5 ml)
- Msg — 1/4 tsp (1 g)
- Garlic Powder — pinch (or 1 small clove) (0.5 g)
- Salt — 1/2 tsp Diamond Crystal (1.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Umami QP Mayonnaise wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 3 stars · 2 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Vietnamese cookbook author based in Santa Cruz; James Beard Award for The Pho Cookbook. Teaching and published recipes-not a restaurant chef-cover nuoc cham, pho, and Viet technique.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Ever-Green Vietnamese / Bon Appétit (published as “Umami QP Mayonnaise”). Full citation lives in Provenance.