How To Make Japanese Mayonnaise (Kewpie Mayo)
Enjoy the taste of mayo with an Asian twist with this Japanese mayonnaise recipe. This mayo has a savory, umami taste that makes it richer, and well rounded.
Prep:
10 mins
Total:
10 mins
Ingredients
- 2 pasteurized egg yolks
- 2 tsp dijon mustard
- 1½ cups neutral-flavored oil
- 1 tsp kosher salt
- 2 tsp sugar
- ½ tsp dashi powder
- 2 tbsp rice vinegar, unseasoned
- 4 tsp fresh lemon juice
Instructions
- In the bowl of a food processor, add the egg yolks and mustard. Pulse for 20 seconds. While the food processor is running, slowly add ½ cup canola oil in a thin steady stream. The mixture will start to thicken and emulsify.
- Season with kosher salt, granulated sugar, and dashi powder. Pulse again. Continue to add oil in a thin stream until another ½ cup of oil is added.
- Add vinegar, lemon juice, and remaining oil. Blitz for another 10 seconds or until ingredients are combined and emulsified. Do no t blend too long or the mixture will split and break.
- Taste and adjust seasoning to preferred taste. Add more salt, sugar, or dashi powder if needed.
To Store:
- Transfer mayo to an airtight container and store in the refrigerator. Can be kept for about 4 days.
Nutrition
- Sugar: 4g
- :
- Calcium: 29mg
- Calories: 1527kcal
- Carbohydrates: 6g
- Cholesterol: 194mg
- Fat: 168g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 39g
- Polyunsaturated Fat: 95g
- Potassium: 39mg
- Protein: 3g
- Saturated Fat: 27g
- Sodium: 1231mg
- Trans Fat: 1g
- Vitamin A: 264IU
- Vitamin C: 4mg
Share your thoughts on making Japanese Mayonnaise (Kewpie Mayo) at home in the Recipe Sharing forum and let us know how it turned out!
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