Homemade Japanese Mayonnaise (Kewpie Style)
Translated from Spanish, the language of the reel.
Lisa Kitahara cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Bryan Lagos on SeeMeCook
A homemade version of the famous Kewpie mayonnaise, known for its creamy texture, yellowish color, and unique umami flavor. This formula is perfected to mimic the viscosity and taste of the original using pasteurized egg yolks.
- Time
- 10 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Eggs and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 35 g
- 15 g
- 5 g
- 3 g
- 2 g
- 1 g
- 1 g
- 220 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 280 g before cooking, which is about 18 g per serving.
Steps
Ensure the egg yolks are at room temperature before starting to facilitate emulsification.
In a tall jar or the beaker of an immersion blender, combine the 2 egg yolks, rice vinegar, apple cider vinegar, salt, sugar, mustard powder, and MSG (if using).
Carefully pour the neutral vegetable oil over the yolk and seasoning mixture.
Place an immersion blender at the bottom of the jar, covering the egg yolks.
Turn the blender on high speed and keep it at the bottom without moving it for about 10 to 15 seconds, or until you see a thick white emulsion starting to form at the base.
Once the base is emulsified, tilt and lift the blender very slowly upward to incorporate the rest of the oil until the mixture is completely smooth and thick.
Taste and adjust seasoning if necessary. Transfer to an airtight container or a squeeze bottle.
Notes
It is crucial to use pasteurized egg yolks since the recipe uses raw eggs. Room temperature is key so the emulsion does not break. This mayonnaise keeps well in the refrigerator for up to 1-2 weeks.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 129
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 14 g
- Fiber
- 0 g
Where the calories come from
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