Homemade Kewpie Mayo

Homemade Kewpie Mayo

Japanese mayonnaise, specifically Kewpie mayo, has been my go-to for years. If you’ve had Kewpie mayo, you know what I’m talking about.

Most people want to compare the basis of Japanese mayonnaise to the American kind; the most significant difference is in the eggs. Japanese mayo uses just yolks, while the American version uses whole eggs. French mayo is very close to the Japanese version; there are just differences in seasoning.

The version I’m sharing today uses traditional Japanese ingredients but retains a couple of French influences, making it a bit of a hybrid. This is the mayo you’ll reach for when you want something special for sandwiches or spreads. It’s also fantastic as a binder for egg salad, potato salad, chicken salad, and even tuna salad. At the restaurant, we serve it with our marinated smoked oysters on grilled sourdough. Once you make this, I promise you’ll never look at store-bought mayo the same way again.

This recipe yields a small batch using 2 egg yolks, yielding about 2 cups, so it’s perfect for at-home use. With just a few simple ingredients and a little technique, you’ll have a rich, creamy mayonnaise that has endless potential.

Main Ingredients:

Egg Yolks are the base of this mayonnaise, providing a richer texture and deeper flavor than whole eggs.

Dijon Mustard: Adds a slight sharpness and helps the mayo emulsify. A classic ingredient in French mayo, it brings in that traditional element.

Canola Oil: A neutral oil that lets the other flavors shine while providing the bulk of the mayo’s body.

Dashi Powder: This is what gives Japanese mayo its umami kick. It’s a fish-based seasoning that brings depth and a subtle savory flavor.

Rice Wine Vinegar is a key ingredient in Japanese cooking. It adds just the right amount of acidity without being too harsh.

MSG: Boosts the umami, making everything taste more a little savory and satisfying.

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Homemade Kewpie Mayo

0.0 from 0 votes

Course: Sauces + Dressings

Yields

2

cups

Prep time

15

minutes

Cooking time

0

minutes

Total time

15

minutes

Japanese mayonnaise, specifically Kewpie mayo, has been my go-to for years. If you’ve had Kewpie mayo, you know what I’m talking about.

Cook Mode

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Ingredients

• 2 egg yolks

• 2 tsp dijon mustard

• 1 1/2 cup canola oil

• 1 tsp salt

• 2 tsp granulated sugar

• 1/2 tsp dashi powder

• 2 tbsp rice wine vinegar

• 1 1/2 tbsp lemon juice

• 1/4 tsp MSG

Method

• Prep the Yolks: In a medium bowl, whisk together the egg yolks and Dijon mustard until smooth. This step ensures the mixture is emulsified properly from the start.
• Slowly Add Oil: Whisk the canola oil a few drops at a time. Once the mixture starts to thicken, you can add the oil in a slow, steady stream. Whisk continuously to maintain a smooth, creamy texture.
• Add Dry Ingredients: Once all the oil is incorporated, add the salt, sugar, dashi powder, and MSG. Whisk until fully combined. These ingredients add flavor and help balance the mayo.
• Add Acids: Finally, whisk in the rice wine vinegar and lemon juice. These will lighten the mayonnaise and give it a slight bite.
• Check for Consistency: If the mayo seems too thick, whisk in warm water, a teaspoon at a time, until it reaches your desired consistency.

Field Notes

• RELATED RECIPES: Tomato Sandwich with Kewpie Mayo and Chives