Homemade Japanese Mayonnaise (Kewpie Style)

Ingredients

• 2 egg yolks (pasteurized and at room temperature)
• 1 tbsp rice vinegar
• 1 tsp apple cider vinegar
• 0.5 tsp salt
• 0.5 tsp sugar
• 0.25 tsp mustard powder
• 0.25 tsp monosodium glutamate (MSG) (optional, for the characteristic umami flavor)
• 1 cup neutral vegetable oil (such as canola or grapeseed oil)
• 0.25 tsp dashi powder (optional, for depth of flavor)

Steps

1. 1

   Ensure the egg yolks are at room temperature before starting to facilitate emulsification.

2. 2

   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).

3. 3

   Carefully pour the neutral vegetable oil over the yolk and seasoning mixture.

4. 4

   Place an immersion blender at the bottom of the jar, covering the egg yolks.

5. 5

   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.

6. 6

   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.

7. 7

   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 per serving

• sauce
• condiment
• Japanese
• side dish
• vegetarian
• gluten-free