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Japanese-Style (Kewpie) Mayo

Here's how you make Japanese-Style (Kewpie) Mayo
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  • Servings: 8
  • Prep: 10m
  • Cook: 0m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 tablespoons rice vinegar
  • 1 tablespoon malt vinegar (plus 1 teaspoon)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon MSG (optional, Accent)
  • 1/2 teaspoon dry mustard (Japanese mustard powder)
  • 1/8 teaspoon fish sauce
  • 1/8 teaspoon garlic powder
  • 2 large egg yolks
  • 1 cup oil (vegetable oil)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a small bowl, whisk together rice vinegar, malt vinegar, salt, MSG, mustard powder, hon-dashi powder, and garlic powder until hon-dashi is completely dissolved.

  • Step 2: Place vinegar mixture in the work bowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine. With the motor running, slowly drizzle in vegetable oil in a thin, steady stream.

  • Step 3: Transfer mayonnaise to an airtight container and store in refrigerator for up to two weeks.

We hope you enjoy this recipe!

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