I love store-bought Kewpie Mayonnaise, but I've really got into making my own mayonnaise over the past couple of years and it just tastes so good! So, here's how to make my Homemade Kewpie Mayo, aka, Japanese mayonnaise.
This recipe was purely based on taste and looking up the ingredients that KEWPIE put in their special mayonnaise. But, as you can imagine, the majority of the ingredients aren't open to the public, so I had to work with egg, oil, rice wine vinegar, and spices...not a lot basically! It doesn't taste exactly the same, obviously, but this homemade kewpie mayo is delicious, regardless. I hope you enjoy it! Feel free to add a bit of garlic if you want to make it Aioli style 🙂
I stored it in this little glass container. Feel free to wash out an old jam jar and store the mayonnaise in there for preservation, or you could just keep it in a little tupperware. I'd probably try and eat this tasty condiment within 4 days (not difficult), just for safety reasons! Enjoy!
Homemade Kewpie Mayo
- 1 egg yolk
- 175ml vegetable oil
- 1 ½ teaspoon dijon mustard
- ½ teaspoon flaky salt
- ½ teaspoon sugar
- 2 teaspoon rice wine vinegar
- ¼ teaspoon crumbled fish stock cube
- ¼ teaspoon MSG (optional)
- 1 teaspoon lemon juice
- Place your egg yolk into a medium sized bowl. Whisking constantly, add a small drop of your vegetable oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken (this is important so don't rush it). Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once you have used up all of your oil, add in the rest of your ingredients. Give it a good whisk and taste it for seasoning, then place it in a glass container, store it in the fridge for up to 4 days, and enjoy!