Homemade Japanese Mayonnaise (Kewpie Style)
Homemade Japanese Mayonnaise (Kewpie Style)
Ingredients
- 3 large egg yolks, pasteurized, at room temperature
- 2 tablespoons rice vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon MSG (monosodium glutamate), optional, for authentic flavor
- 1 1/2 cups neutral oil, such as canola, grapeseed, or vegetable oil
Instructions
- 1
In a medium bowl, combine the pasteurized egg yolks, rice vinegar, Dijon mustard, granulated sugar, fine sea salt, and MSG (if using). Whisk vigorously until the mixture is well combined and slightly pale.
⏱️ 2 min
- 2
Begin to slowly drizzle in the neutral oil, a few drops at a time, while continuously whisking. This is the most crucial step for emulsification. If you add the oil too quickly, the mayonnaise will break.
⏱️ 3 min
- 3
Once about 1/4 cup of oil has been incorporated and the mixture starts to thicken, you can increase the oil stream to a very thin, steady drizzle, still whisking constantly and vigorously. Continue until all the oil is incorporated and the mayonnaise is thick and creamy.
⏱️ 4 min
- 4
Taste and adjust seasoning if necessary. Transfer the homemade Japanese mayonnaise to an airtight container and store in the refrigerator. It will thicken further as it chills.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Japanese Mayonnaise (Kewpie Style)
- 3 large egg yolks, pasteurized, at room temperature
- 2 tablespoons rice vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon MSG (monosodium glutamate), optional, for authentic flavor
- 1 1/2 cups neutral oil, such as canola, grapeseed, or vegetable oil
Instructions
- 1
In a medium bowl, combine the pasteurized egg yolks, rice vinegar, Dijon mustard, granulated sugar, fine sea salt, and MSG (if using). Whisk vigorously until the mixture is well combined and slightly pale.
⏱️ 2 min - 2
Begin to slowly drizzle in the neutral oil, a few drops at a time, while continuously whisking. This is the most crucial step for emulsification. If you add the oil too quickly, the mayonnaise will break.
⏱️ 3 min - 3
Once about 1/4 cup of oil has been incorporated and the mixture starts to thicken, you can increase the oil stream to a very thin, steady drizzle, still whisking constantly and vigorously. Continue until all the oil is incorporated and the mayonnaise is thick and creamy.
⏱️ 4 min - 4
Taste and adjust seasoning if necessary. Transfer the homemade Japanese mayonnaise to an airtight container and store in the refrigerator. It will thicken further as it chills.
⏱️ 1 min