Homemade Salt Koji Mayonnaise: A Preservative-Free, Umami-Rich Mayo You Can Whip Up in 10 Minutes
- Hitomi
- Sep 15
- 2 min read
CONTENTS
ABOUT THIS RECIPE |
Still using store-bought mayo? This simple 4-ingredient recipe transforms your everyday mayonnaise into a gut-friendly, umami-rich essential—all in just 10 minutes! By using Salt Koji, a natural fermentation seasoning, this mayo becomes not only more flavorful but also easier on digestion. It’s preservative-free, customizable, and perfect for adding depth to any dish.
NUTRITION & GUT HEALTH BENEFITS |
Salt Koji
Rich in enzymes that support digestion and nutrient absorption
Promotes healthy gut flora
Natural source of umami that reduces the need for excess salt
Egg (Pasture-raised preferred)
Source of high-quality protein
Contains choline, beneficial for brain and liver health
Grape Seed Oil
High in vitamin E and healthy fats
Neutral taste makes it perfect for mayonnaise
White Wine Vinegar
May support blood sugar control and appetite regulation
INGREDIENTS (Makes about 250ml)
1 whole egg (room temperature)
200ml grape seed oil (or oil of choice; see notes)
1 tbsp Salt koji
2 tbsp white wine vinegar
Prep Time
10 minutes
INSTRUCTIONS |
Add the egg and 1 tsp of the oil into a clean, sanitized mixing container. Blend using an immersion blender or regular blender to emulsify.
Once the mixture turns slightly opaque, slowly drizzle in the remaining oil while continuing to blend. This takes around 5 minutes.
When it thickens into a creamy texture, add the salt koji and vinegar. Blend on high speed for another 3 minutes.
Transfer into a sanitized container. Store in the fridge and use within 2 weeks.
RECIPE NOTES
Important: Add oil slowly to ensure proper emulsification. If skipped, the oil will separate and won’t thicken.
Oil Tips: You can substitute grape-seed oil with avocado oil or other neutral-flavored oils. Olive oil tends to create bitterness.
Vinegar Options: White wine vinegar or rice vinegar are ideal for a clean finish, but you can adjust to your taste.
This is a slightly looser mayo—perfect as a base for salad dressings, sauces, or dips.
Try mixing with miso, wasabi, or mustard for variation!
SERVING SUGGESTIONS OF SALT KOJI MAYO |
Use as a dressing base with lemon or miso
Perfect in sandwiches, wraps, or potato salad
Add to dipping sauces or grain bowls for extra richness
SHOPPING TIPS |
Jidori Eggs (地鶏卵):
Known in Japan for their rich flavor and freshness, Jidori eggs are an excellent example of premium quality. If you're in the U.S., you may find similar Japanese-branded eggs at specialty or Asian grocery stores
Freshness is key: Use eggs that are as fresh as possible, ideally as close to the produced date as possible.
Vegetarian-fed, no antibiotics: Choose eggs from chickens that are humanely raised and fed a clean, plant-based diet without hormones or antibiotics.
FINAL THOUGHTS |
This homemade salt koji mayo is a perfect balance of health, simplicity, and flavor. By swapping out store-bought condiments for this DIY version, you reduce additives while boosting umami and gut benefits. Once you try this, you may never go back to commercial mayonnaise again!
Comments