All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.



Who said it comes from a store shelf?

1 tbsp:
91 calories; 0.2 g protein; 9.6 g fat; 0.2 g carbohydrate; 0.2 g net carbs; 30 mg sodium (26 mg with karashi Japanese mustard powder); 14.6 mg cholesterol; 0 g fiber

100 cc canola oil and 50 cc olive oil
1 egg yolk
1 1/2 tbsp lemon juice
1 tsp mustard or karashi mustard powder
1/3 tsp salt


Mix yolk and mustard well.


Add 2/3 of vinegar/lemon juice, and mix.

Drizzle oil while whisking.


Whisk until thickens, and add salt and pepper as well as vinegar/lemon juice to taste.

  • Consistency is loose when done. If thicker consistency is desired, add more oil, up to 50 cc. Keep in mind that it get a little thicker after refrigerated.
  • Some mustard is quite sour. Adjust the amount of vinegar/lemon juice accordingly.
  • Keeps in the fridge for 7-10 days.
  • Freeze egg white for later use. 

(Last updated: August 16, 2015)

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