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–+ servings

Japanese Kewpie-Style Mayonnaise

Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Author Yuto Omura
Servings 1 cup

Ingredients 
 

  • 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 

  • Whisk 2 pasteurized egg yolks, ½ tsp Japanese mustard (karashi) and ½ tsp smooth Dijon mustard together in a large bowl.
    egg yolks and mustard in a large glass mixing bowl
  • 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.
    pouring a small amount of oil along the edge of the bowl into the egg yolks
  • 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.
    adding vinegar to egg yolk and oil mixture
  • Continue to whisk and add the rest of the oil, then the rest of the vinegars.
    whisking homemade mayonnaise while adding oil
  • 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.
    adding white pepper, salt and sugar to homemade Japanese mayonnaise
  • Optional: Add 1 pinch Ajinomoto (MSG) for that true Kewpie taste.
    adding a pinch of MSG to homemade Japanese Kewpie style mayonnaise
  • Optional: Switch to an electric whisk or immersion blender and whip until thickened to your liking.
    whipping homemade Japanese mayonnaise in a glass bowl with an electric whisk
  • Transfer to a sealable container, cover and refrigerate for 1 hour to thicken further before serving. Enjoy!
    Homemade Japanese Mayonnaise (Kewpie Style) in a glass jar and glass bowl on a wooden chopping board with ingredients in the background

Notes

  • Bring all ingredients to room temperature 30 minutes before starting to ensure proper emulsification.
  • Use a glass or ceramic bowl instead of metal to prevent unwanted reactions with acidic ingredients.
  • Limit electric mixing to 20-30 seconds to avoid over-emulsification and breaking.
  • Store in a glass container in the refrigerator door or vegetable drawer, away from cold air vents. Use within 3-5 days.
  • Consider halving the recipe rather than making large amounts that need extended storage.
  • Dip ideas for veg sticks or fries: Wasabi mayo, mentaiko mayo, soy sauce mayo, miso mayo, yuzu kosho mayo.