Japanese Mayo (Kewpie Style Mayonnaise)
Japanese mayo is the perfect condiment to add flavor to sandwiches, pasta salads, and simple vegetable dishes
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 organic free range egg yolk
- 1 teaspoon dijon mustard
- 1/4 teaspoon dashi powder
- 2 tablespoons rice vinegar or apple cider vinegar
- 3/4 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 cup grapeseed oil
- 1 cup regular mayonnaise such as Hellman’s, or vegan mayonnaise
- 1/8 teaspoon dashi powder, or skip this if you are making vegan Japan mayo
- 1/2 teaspoon dijon mustard
- 1 1/2 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon sugar
Instructions
- 1
Put the egg yolk, mustard, dashi powder, vinegar, salt, and sugar in a food processor, and blend until smooth. Alternatively, you can use a hand blender or whisk.
- 2
With the food processor running, slowly add the oil and continue blending until the mixture is thick like mayonnaise.
- 3
Add an additional teaspoon of sugar if you prefer the mayo to be sweeter. Blend again.
- 4
Transfer to a glass jar and refrigerate for up to 2 weeks.
- 5
Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.
- 6
Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.