Serves 6
10 min
Japanese-Style Kewpie Mayo
Recipe GLPR1d12dda229faae
A rich and creamy homemade mayonnaise inspired by the iconic Japanese Kewpie brand. This emulsion combines egg yolks with a blend of rice and malt vinegars, enhanced with delicate umami notes from dashi powder and a subtle kick of mustard. The result is a silky condiment with a pale golden hue and complex savory-sweet flavor that elevates everything from sandwiches to sushi rolls.
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Ingredients
2 tablespoons Rice vinegar
1⅓ tablespoons Malt vinegar
1 teaspoon Kosher salt
½ teaspoon MSG powder
½ teaspoon Japanese mustard powder
⅛ teaspoon Hon-dashi powder
⅛ teaspoon Garlic powder
2 Large egg yolks
1 cup Vegetable oil
Directions
In a clean, dry bowl, combine the rice vinegar, malt vinegar, kosher salt, MSG powder, mustard powder, dashi powder, and garlic powder. Whisk these ingredients together until the salt and powders are fully dissolved and the mixture is well blended.
Add the egg yolks to the vinegar mixture and whisk vigorously for about 30 seconds until the yolks are fully incorporated and the mixture turns slightly pale.
Begin adding the vegetable oil to the egg mixture one drop at a time while whisking constantly. This initial slow addition is crucial for emulsion formation. Continue for the first 2–3 tablespoons of oil.
Once the mixture has thickened and become glossy, increase the oil addition to a thin steady stream while continuing to whisk constantly. The emulsion should thicken noticeably as you incorporate more oil.
Keep whisking and adding oil gradually until all the oil has been incorporated and the mayo reaches a thick, creamy consistency with a pale golden color. If at any point the mixture appears to be separating, stop adding oil, whisk vigorously until it comes back together, then resume.
Taste the finished mayo and adjust the salt or vinegar as desired. Transfer to a clean jar and store refrigerated for up to two weeks.
