An AUTHENTIC JAPANESE MAYONNAISE (Kewpie-style) recipe with clear procedure, ratios, and chef tips. This gives that rich, umami, slightly tangy, silky texture. Yield ~ 500 g mayo INGREDIENTS • Egg yolks - 2 • Rice vinegar - 20 ml • Apple cider vinegar - 10 ml • Sugar - 8 g • Salt - 4 g • MSG - 1 g (optional but authentic) • Neutral oil (soybean / sunflower) - 300 ml • Dijon or Japanese mustard - 5 g (optional) PROCEDURE (FOOLPROOF) Base mix • In a clean bowl, whisk: • Egg yolks • Sugar • Salt •