Japanese Mayo (just like Kewpie Mayo). So easy to make and you can use it straight away. I made a few changes (used what I had in the cupboard). Used sunflower oil instead of canola oil, used 1 tsp of lemon & 1 tsp lime juice instead of yuzu juice, used 1/4 tsp mustard powder instead of hot japanese mustard, did not add dashi powder and added 30ml hot water instead of 50ml.
Avocado mayonnaise...takes around 1 minute to create..scented with a drizzle of cold pressed olive oil, a squeeze of lemon and a pinch of sea salt. Store in the fridge for up to 3 days and serve over salads, steamed vegetables, soft shell tacos or dolloped into vegetable based soups. Inspiration: add limes in place of lemon, finely diced eschallot + a few sprigs of coriander.