Kewpie Mayo (Japanese Mayonnaise)

A spoonful of thick, creamy homemade kewpie mayo lifted from a glass jar showing the smooth texture

5 from 2 votes

Kewpie Mayo (Japanese Mayonnaise)

This kewpie mayo recipe is rich, tangy, and packed with umami. Learn how to make creamy Japanese mayonnaise from scratch in just 5 minutes.

Prep Time5

Total Time5

Course: condiment, Side Dish

Cuisine: Japanese

Servings: portions

Calories: 201kcal

Author: Emily Roz

Ingredients

1 egg yolk
175ml vegetable oil
½ teaspoon dijon mustard
½ teaspoon flaky salt or ¼ teaspoon fine table salt
¼ teaspoon sugar
½ teaspoon rice wine vinegar
¼ teaspoon MSG
1 teaspoon lemon juice

Instructions

Separate the egg yolk from the egg white and place the egg yolk into a measuring jug or medium sized bowl.
Blend using an electric whisk (I only attach one electric whisk attachment so it fits into the jug). Add a drop of vegetable oil at a time and whisk for around 10 seconds in between each addition. Do this 5 times. Then begin adding in ½ teaspoon of vegetable oil at a time and whisk for 10 seconds in between each addition. Do this another 5 times.The mayonnaise should begin to thicken. You can now add more oil at a time, but still go gently, if you add too much too quickly, the egg and oil won't emulsify and it will split.
Once you’ve added half the oil, the mayonnaise may look a bit thick. Feel free to add in ½ teaspoon water to loosen the mayonnaise from clumpy to smooth.
Once you've added in all of the oil, feel free to add in another ½ teaspoon water to further loosen the mayonnaise to your desired consistency.
To your mayonnaise, add the dijon mustard, salt, sugar, rice wine vinegar, msg, and lemon juice. Stir with a spoon or whisk until combined. This is your kewpie mayo!
Transfer into a clean glass container or plastic container and store in the fridge for up to 3 days. Enjoy!

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Yield: This recipe makes around 200ml of kewpie mayo.

Salt options: I love using flaky sea salt because you get little bites of salt throughout the mayo, it adds a really nice texture. If you're using table salt, use ¼ teaspoon instead for a more evenly integrated flavor.

Food processor method: If you prefer, you can make this in a small food processor or with an immersion blender. Add the egg yolk first, blend briefly, then slowly drizzle in the oil with the motor running. Add the seasonings at the end and pulse to combine.

Storage: Store in an airtight container in the fridge for up to 3 days.

Apple cider vinegar option: For a flavor closer to store-bought Kewpie, try replacing the rice wine vinegar with apple cider vinegar or red wine vinegar, or use a 50/50 blend of both.

Nutrition: The nutritional information is based on this recipe serving 8 portions.

Nutrition