Japanese Mayonnaise (Kewpie Mayo)

Japanese Mayonnaise (Kewpie Mayo)

2 servings
Whether you call it Japanese Mayonnaise or Kewpie Mayo, once you try it, you’ll never go back. Japanese Mayonnaise has a rich egg flavor, a tangy and sweet taste, and is creamier in both color and texture than standard mayonnaise. And just like any other Japanese creation, it scores high on the umami factor.

Ingredients

  • 2 pasteurized egg yolks
  • 2 tsp Dijon mustard)

    (mustard adds flavor and helps to emulsify the mixture, reducing the risk of the mayonnaise breaking

  • 1½ cups neutral-flavored oil

    vegetable, rice bran, canola, etc.

  • 1 tsp kosher salt

    Diamond Crystal; use half for table salt

  • 2 tsp sugar)

    (I added 2 more tsp at the end, but it depends on your preference

  • ½ tsp dashi powder
  • 2 Tbsp rice vinegar

    unseasoned

  • 4 tsp fresh lemon juice

Directions

  1. 1

    Gather all the ingredients. Tip: If you reduce the recipe ingredients, there won’t be enough volume for the food processor or blender to do its work, so you may need to hand whisk the ingredients (or use a hand mixer or immersion blender). Make sure the egg yolks are at room temperature.

  2. 2

    Put the egg yolks and mustard into the bowl of a food processor or a blender (my food processor has a 3-cup bowl) and process for 20 seconds.

  3. 3

    With the food processor running, SLOWLY drizzle the canola oil in a thin, steady stream until you’ve added about ½ cup of the oil. The mixture will begin to thicken and emulsify. If you add the oil too fast, it won’t emulsify.

  4. 4

    Add the kosher salt, granulated sugar, and dashi powder and give everything a whirl again.

  5. 5

    Continue to add the oil in a thin, steady stream until you’ve added another ½ cup of oil. I use the Stir setting while adding the oil.

  6. 6

    Finally, add the rice vinegar, lemon juice, and remaining oil and process for an extra 10 seconds, just until the ingredients are combined and emulsified. Don’t blend the mayonnaise too long, as homemade mayonnaise comes together pretty quickly in the food processor or blender. When blended too long, the emulsion that brought the spread together is more likely to break, either from overprocessing or overheating.

  7. 7

    Taste the mayonnaise and adjust with salt, sugar, or lemon juice to your liking. I personally added 2 more teaspoons of sugar for a total of 4 teaspoons.

  8. 8

    You can keep the mayonnaise in an airtight container and store it in the refrigerator for about 4 days.

Japanese Mayonnaise (Kewpie Mayo)

Japanese Mayonnaise (Kewpie Mayo)

10 min2 servings

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About this Recipe

Unlock Authentic Flavor with Homemade Japanese Mayonnaise (Kewpie Mayo)

Once you experience the unparalleled taste of Japanese Mayonnaise, often known as Kewpie Mayo, you'll understand why it's a staple in Japanese kitchens and a favorite worldwide. Forget standard mayonnaise; this homemade version elevates everything it touches with its distinct, rich flavor profile.

What sets Kewpie Mayo apart? It boasts a wonderfully rich egg flavor, a perfect balance of tangy and sweet taste, and a luxuriously creamy texture that's noticeably richer than its Western counterparts. The secret? A higher ratio of egg yolks, specific vinegars, and a touch of umami from dashi powder, creating an irresistibly savory depth.

Making homemade Japanese Mayonnaise is surprisingly simple and incredibly rewarding. You get to control the quality of ingredients, ensuring a fresh and vibrant condiment. Our recipe utilizes pasteurized egg yolks for safety and Dijon mustard to aid in perfect emulsification, guaranteeing a smooth, unbroken mayo every time. The blend of unseasoned rice vinegar and fresh lemon juice provides that signature tang, while sugar balances the sweetness. The true game-changer is the dashi powder, infusing that sought-after umami characteristic.

Practical Tips for Perfect Kewpie Mayo

  • Gradual Oil Addition: The key to a stable emulsion is adding the neutral-flavored oil (like vegetable, rice bran, or canola) very slowly at the beginning, almost drop by drop, until it starts to thicken. Once emulsified, you can pour a bit faster.
  • Temperature Matters: Ensure your egg yolks are at room temperature for the best emulsification.
  • Taste and Adjust: Feel free to adjust the sugar, salt, and lemon juice to your personal preference. The beauty of homemade is customization!

Delicious Ways to Enjoy Your Homemade Kewpie Mayo

This versatile creamy mayonnaise is perfect for so many dishes:

  • Dipping Sauce: Serve with crispy fried chicken, shrimp tempura, or vegetable sticks.
  • Sandwiches & Wraps: Elevate your everyday sandwiches with its rich flavor.
  • Salad Dressings: Whisk into potato salad, egg salad, or tuna salad for an authentic Japanese twist.
  • Japanese Classics: Drizzle generously over takoyaki, okonomiyaki, or yakisoba for an authentic touch.
  • Spicy Mayo: Mix with sriracha or shichimi togarashi for a quick spicy condiment.

Frequently Asked Questions