LAB NOTES: Clone of Japanese Kewpie Mayonnaise

  Hello All, 
I know it’s been a bit since last I posted.
Today, I decided to try making mayonnaise from eggs, to balance out my experience and to contrast it with the vegan mayonnaise I’ve been making. 
Azzie, a friend of mine, gave me the link to this recipe:
( https://www.justonecookbook.com/japanese-mayonnaise/  )

INGREDIENTS:
Base recipe.
2 pasteurized egg yolks (at room temperature; from the market, or pasteurize eggs at home)
2 tsp Dijon mustard
341g/1½ cups neutral oil
1 tsp Diamond Crystal kosher salt
2 tsp sugar (plus more, to taste)
½ tsp dashi powder
2 Tbsp rice vinegar (unseasoned)
4 tsp fresh lemon juice

My TWEAKS:
2 pasteurized egg yolks (at room temperature; from the market, or pasteurize eggs at home)
2 tsp Dijon mustard
341g/1½ cups neutral oil
1 tsp Sea salt
2 tsp Turbinado sugar (plus more, to taste)
½ tsp homemade mushroom powder
2 Tbsp Apple Cider Vinegar

4 tsp fresh lemon juice

LAB NOTES:
I was originally going to use avocado oil, however, I had about .75 of a cup left, so I 

used .75cup of sunflower seed oil.
I also substituted apple cider vinegar for the rice wine vinegar.
I don’t have any dashi powder, so I substituted in a homemade mushroom powder.
I have no dijon mustard either, so I used spicy brown mustard. In addition, I put in a tsp of ground mustard.
I used sea salt rather than kosher.
In addition, I didn’t follow the drizzle method mentioned in the blog post.
I used the method advocated by J. Kenji Lopez-Alt.

METHOD: 
I separated the yolks after leaving them to come up to room temperature.

I put in the egg yolks, the salt, mustard, sugar, ground mustard, apple cider vinegar, and lemon juice into a quart mason jar.
Then I added in the oil.

I also chose to squeeze in some sriracha sauce.
Next up, was the immersion blender. 
It quickly blitzed up. 
I tasted it, then added in a bit more sriracha.
Blitzed it some more and tasted it. Lastly, I transferred it to a pint jar.

Ohhhhhh My GOOODNESS!!!!
This was the best mayonnaise I’ve ever tasted. It’s thick, rich, creamy, and TANGY!
To be honest, I will probably not be making this very often due to the current cost of eggs.
However, I will enjoy it whenever I make it.
I think my next bit of research will be to see if there are vegan clones of Kewpie mayonnaise.
As always, my advice is to ignore what your Mother taught you: Get in there and PLAY WITH YOUR FOOD!!