Homemade Japanese Mayo (Kewpie Style)

Ingredients

• 2 pasteurized egg yolks (room temperature)
• 2 tbsp rice vinegar
• 1 tsp dijon mustard
• 1 tsp sugar
• 0.5 tsp salt
• 0.25 tsp MSG (optional but recommended for authentic Kewpie flavor)
• 1 cup neutral oil (such as vegetable, canola, or grapeseed oil)

Steps

1. 1

   Ensure all ingredients, especially the egg yolks, are at room temperature to prevent the emulsion from breaking.

2. 2

   In a tall jar or immersion blender container, add the 2 pasteurized egg yolks, 2 tablespoons of rice vinegar, 1 teaspoon of dijon mustard, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of MSG.

3. 3

   Pour 1 cup of neutral oil on top of the other ingredients.

4. 4

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

5. 5

   Turn the blender on high speed and hold it steady at the bottom for about 10-15 seconds until a thick white emulsion begins to form and climb up the sides.

6. 6

   Slowly tilt and lift the blender upward to incorporate the remaining oil until the mixture is thick, pale, and completely emulsified.

7. 7

   Taste and adjust seasoning if necessary. Transfer to a squeeze bottle or airtight container and refrigerate.

Notes

Using pasteurized egg yolks is essential for safety as the yolks remain raw. The MSG is the secret to getting that specific Kewpie umami profile. If the mayo is too thick, you can whisk in a teaspoon of warm water to reach your desired viscosity.

Nutrition per serving

• condiment
• japanese
• kewpie
• mayonnaise
• no-cook
• sauce
• vegetarian