Umami Qp Mayonnaise

Name: Umami Qp Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (240 ml)
Cuisine: Asian
Ingredients: 1 large room temperature Egg; 1 cup (240 ml) Peanut Oil; 1 Tbsp (or vinegar) (15 ml) Lemon Juice; 1 1/2 tsp (7.5 ml) Agave; 1 tsp (5 ml) Dijon Mustard; 1/4 tsp (1 g) Msg; pinch (or 1 small clove) (0.5 g) Garlic Powder; 1/2 tsp Diamond Crystal (1.5 g) Salt

Independent adaptation of a publicly published Andrea Nguyen recipe. Not affiliated with, sponsored by, or endorsed by Andrea Nguyen.

SPREAD · BAO, SANDWICHES & SALADS

A spread for bao, sandwiches & salads.

Andrea Nguyen's umami-boosted mayo for bao and sandwiches.

On the jar

UMAMI MAYO

Method: blend
Yield: about 1 cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Peanut Oil 240 mlLemon Juice 15 mlAgave 8 mlDijon Mustard 5 ml

Ingredients

Egg1 large room temperature
Peanut Oil1 cup (240 ml)
Lemon Juice1 Tbsp (or vinegar) (15 ml)
Agave1 1/2 tsp (7.5 ml)
Dijon Mustard1 tsp (5 ml)
Msg1/4 tsp (1 g)
Garlic Powderpinch (or 1 small clove) (0.5 g)
Salt1/2 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.

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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

Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Garlic VinegarNATIONAL AWARD WINNEROn the jar: GARLIC
Ginger Fish VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Originally published as Umami QP Mayonnaise.

Adapted from a Andrea Nguyen recipe (Ever-Green Vietnamese / Bon Appétit).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Ever-Green Vietnamese / Bon Appétit (published as “Umami QP Mayonnaise”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar