Name: Japanese Mayonnaise (Kewpie Mayo) Recipe
Prep time: 10 min
Yield: 2
Cuisine: Japanese
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; 4 tsp fresh lemon juice

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

Makes:

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.