From Andrea Nguyen's kitchen · Independent / cookbook author, Santa Cruz
blend · egg emulsion
NATIONAL AWARD WINNERUmami QP Mayonnaise
From an award-winning kitchen
Ratio
PEANUT OIL 240LEMON JUICE 15AGAVE 8DIJON 5
Ingredients
- EGG50 g
- PEANUT OIL240 ml
- LEMON JUICE15 ml
- AGAVE7.5 ml
- DIJON5 ml
- MSG1 g
- GARLIC POWDER0.5 g
- SALT1.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.