Homemade Kewpie Japanese Mayonnaise

Ingredients

• 3 Egg yolks
• 1 tbsp Mustard (Dijon mustard is preferred.)
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Soy sauce
• 1 tbsp Sugar (Or slightly less, to taste.)
• Salt (A pinch.)
• 120 ml Sunflower oil

Steps

1. 1

   Place the egg yolks, mustard, rice vinegar, sesame oil, soy sauce, sugar, pinch of salt, and sunflower oil in the tall blending cup of an immersion blender.

2. 2

   Insert the blender all the way to the bottom of the cup, completely covering the mixture with the blades. Start blending without moving it; keeping it still at first allows the emulsion to begin forming.

3. 3

   When you see the mixture becoming lighter, thicker, and creamier around the blades, slowly raise the blender without sudden movements to gradually incorporate all the oil.

4. 4

   Continue blending until the mayonnaise is fully emulsified, smooth, and thick. Taste and adjust the salt or sugar if necessary.

5. 5

   Serve immediately or use it to accompany sushi, sandwiches, and burgers. You can also enjoy it on its own, straight from the spoon.

Notes

Since it contains raw egg yolks, use very fresh or pasteurized eggs. Refrigerate the mayonnaise in an airtight container and preferably consume it within 1–2 days. The original recipe calls for blending all the ingredients together with the blender positioned at the bottom.

Nutrition per serving

• sauce
• accompaniment
• mayonnaise
• Japanese cuisine
• gluten-free
• vegetarian
• no-cook
• for sushi