Japanese Kewpie-Style Mayonnaise
With a whisk, bowl and a few accessible ingredients, this recipe is as close as it gets to creating your own Kewpie-Style Japanese Mayonnaise from scratch at home!
- Prep time
- 15 min
- Cook time
- 53 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pasteurized egg yolks (room temperature)
- ½ tsp Japanese mustard (karashi)
- ½ tsp smooth Dijon mustard (not grainy)
- 175 ml cooking oil (neutral flavored, I used rapeseed, avoid olive oil)
- 1 tbsp apple cider vinegar
- 2 tsp rice vinegar (unseasoned)
- ½ tsp salt (fine sea salt preferred)
- ½ tsp lemon juice
- 1 pinch ground white pepper
- ¼ tsp sugar
- 1 pinch Ajinomoto (or dashi granules, or omit completely)
Instructions
- 1
Whisk 2 pasteurized egg yolks, ½ tsp Japanese mustard (karashi) and ½ tsp smooth Dijon mustard together in a large bowl.
- 2
Measure 175 ml cooking oil into a jug and pour a small drizzle down the side of the bowl into the egg yolks while whisking continuously and vigorously. Once incorporated, continue to slowly drizzle the oil into the eggs little by little while whisking until emulsified and half of the oil is used.
- 3
In a small bowl, combine 1 tbsp apple cider vinegar and 2 tsp rice vinegar and pour half of it into the mayonnaise. Whisk well.
- 4
Continue to whisk and add the rest of the oil, then the rest of the vinegars.
- 5
Once the mixture is thick and stable, season with ½ tsp salt, ½ tsp lemon juice, 1 pinch ground white pepper and ¼ tsp sugar. Whisk until evenly incorporated.
- 6
Optional: Add 1 pinch Ajinomoto (MSG) for that true Kewpie taste.
- 7
Optional: Switch to an electric whisk or immersion blender and whip until thickened to your liking.
- 8
Transfer to a sealable container, cover and refrigerate for 1 hour to thicken further before serving. Enjoy!