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Whether you call it Japanese mayonnaise or Kewpie mayo, once you try it, you’d never go back. Japanese mayo has a rich egg flavor, a tangy and sweeter taste, and is creamier in both color and texture. And just like any other Japanese creations, it scores on the umami factor.
Takoyaki, Okonomiyaki, Karaage, Japanese Potato Salad, or Creamy Sesame Dressing…there is one thing common in these dishes and that is Japanese mayonnaise (マヨネーズ)! The Japanese loves mayonnaise as a dipping sauce, topping, or seasoning, and you would be surprised how much we use this condiment in Japan.
What is Japanese Mayonnaise?
Whether you call it Japanese mayonnaise or Kewpie mayo, it is definitely a delicious mayonnaise you ever taste. Many JOC readers told me they were not a fan of American mayo before, but now a big fan of Japanese mayo.
Kewpie is just one brand of Japanese mayonnaise that became popular worldwide, but all the Japanese mayonnaise is also sold in a plastic squeeze bottle and with a fine tip to for you to make the perfect zigzag pattern on your Okonomiyaki. Kewpie mayonnaise has a signature Kewpie doll logo on the bottle.
Just like soy sauce, sake, mirin, and miso, Kewpie mayo has been one of the predominant condiments in Japan since it was first introduced to Japan in 1925. In fact, when I was growing up, there were not too many varieties of dressings and we used to eat salad with a dollop of mayo (oh the good old days!).
What Does Japanese Kewpie Mayo Taste Like?
So what is Japanese mayo all about? What differentiates it?
Well, you would first notice it is tangier and sweeter than the American mayo. The texture is thicker and creamier in both color and texture.
Japanese mayonnaise has a rich egg flavor because only egg yolks are used compared to the American mayo that contains entire egg. Also, Japanese mayo is typically made with rice vinegar or apple cider vinegar, instead of distilled vinegar.
And just like any other Japanese creations, it scores on the umami factor as it includes a small amount of MSG.
7 Important Tips Before Making Japanese Mayonnaise
Mayonnaise is an emulsion of oil, egg yolk, and vinegar. Oil and water in the yolk are a mixture of two liquids that normally can’t be combined.
Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another. Proteins and lecithin in the egg yolk serve as emulsifiers.
Here are a few tips you need to know before making Japanese mayo:
1. Use vegetable, canola oil, or grapeseed oil
NEVER use old oil and DO NOT use extra virgin olive oil even though it sounds healthier as it won’t emulsify well.
2. Make sure egg yolk is at room temperature
Molecules in cold egg yolks get separate easily, which makes it less ideal for mixing.
3. Use mustard
Not sure about adding mustard? It’s not included just for the taste, but also to further stabilize the emulsion as it contains small amounts of lecithin.
4. Use Dashi powder to replace MSG
Kewpie mayo includes MSG (monosodium glutamate), which gives the umami flavor. To substitute, I added dashi to give similar umami flavors as dashi contains umami from kombu and katsuobushi (smoked and dried bonito flakes). Since I didn’t want to add any liquid in emulsifying process, I used MSG-free dashi powder.
5. Remember to pour a thin, steady stream of oil
Adding oil too quickly will keep the two liquids from combining (emulsifying); hence, you want to pour in the oil in a thin and steady stream when combining with the rest of the mixture.
6. Use a blender, mixer, or food processor
The key to making delicious mayonnaise is how small you make the oil molecules. Store-bought mayonnaise may seem to taste better and lighter and that’s because household blender/mixer/food processor is not as powerful as the commercial ones.
Still, it’s better to use an equipment if you already have one in your kitchen. Using a tool helps to churn out your homemade mayonnaise a lot faster and in a more consistent manner (less arm work too).
7. Use Pasteurized Egg yolk or VERY fresh egg yolk
Using pasteurized eggs can reduce or eliminate the risk of being infected by the salmonella bacteria when preparing recipes that call for raw or uncooked eggs (Roughly 1 egg out of every 20,000 eggs will contain the salmonella). You can purchase pasteurized eggs or make your own pasteurized eggs if you have an immersion circulator.
Too much work!? Here’s the shortcut to make Japanese Mayo:
This is the shortcut version of Japanese mayonnaise that I come up with using American mayonnaise.
For 1 cup of American mayonnaise (I use Best Foods/Hellmann’s Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar. And whisk until sugar dissolves.
For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar. And whisk until sugar dissolves.
Just to be clear, it’s not exactly the same, but this shortcut is something you can quickly put together to replicate the taste of Japanese mayo.
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- 1 pasteurized egg yolk (at room temperature; If you cannot find a pasteurized egg, use the best, freshest egg you can find for this recipe. You can pasteurize your eggs if you have an immersion circulator. Here's my tutorial.)
- 1 tsp Dijon mustard (Mustard not only adds flavor but it also helps to keep the mayonnaise stable and emulsify the mixture, reducing the risk of the mayo breaking. I personally consider mustard a "not optional" ingredient.)
- ¾ cup neutral-flavored oil (vegetable, canola, etc) (I used canola oil)
- ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 1 tsp sugar (I added 2 more tsp at the end, but it's up to your preference)
- ¼ tsp dashi powder
- 1 Tbsp rice vinegar
- 2 tsp fresh lemon juice (roughly ½ lemon)
-
Gather all the ingredients. If you're using a blender or food processor (not hand whisking), DOUBLE the recipe. Tip: When making too small of a batch in the blender/FP, the ingredients don't have enough volume for the machine to do the work. Make sure the pasteurized egg yolk is at room temperature.
- In the food processor or hand mixer or immersion blender, put the egg yolk and mustard and process for 20 seconds.
-
With the food processor running, SLOWLY drizzle canola oil (A THIN, STEADY STREAM OF OIL) until about ¼ cup of the oil has been added. The mixture is beginning to thicken and emulsify. If you add too fast, it doesn't emulsify.
- Add kosher salt, granulated sugar, and dashi powder and give everything a whirl again.
-
Continue to add the oil in a thin steady stream until about ¼ cup of the oil has been added. I use "stir" while adding the oil.
-
Finally add the rice vinegar, lemon juice, and the remaining oil and process for an extra 10 seconds, just until the ingredients are combined and emulsified. Don't blend the mayo too long as homemade mayo comes together pretty quickly in the blender. When blended too long, the emulsion that brought the spread together is more likely to break, either from overprocessing or overheating.
-
Taste the mayonnaise and adjust with salt, sugar (I added 2 more tsp, so I used total 3 tsp), or lemon juice to your liking.
- You can store the mayonnaise in an airtight container for about 4 days in the refrigerator.
Can i use regular mustard instead of Dijon?
Hi Kessia! Sure! 🙂
The recipe was written using 1 egg yolk, however your step by step photo showing you were using 2 egg yolks. Which one is correct?
Hi Jos! THANK YOU for bringing my attention! I completely forgot to write that I doubled the recipe for my step by step pictures and final shots. For normal house use, I think the recipe amount is good enough, but it is too little for step by step pictures and final product, so I doubled the amount. Completely forgot to mentioned at Step 1. THANK YOU!!!!
Hi!
Just a quick question concerning the shortcut version.
Do you think it would work out if I added a pinch of MSG powder(because I have that at home) and used less sugar?
Hi Lisa,
MSG powder and sugar are different. We don’t recommend adding it to this recipe.
Pro-Tip: the white cylinder on the top of your cuisinart has a little hole in the bottom. If you fill the cylinder with oil, the hole will allow a perfect steady stream of oil for making your mayo, or any other emulsification.
Hi Revo! THAT IS SO COOL! I’m notorious for not reading instruction manuals… Thank you so much for letting me know. I’m going downstairs to my kitchen to check it out!
I used to use the little white pusher to make mayo and it worked perfectly. I have a different Cuisinart now (same brand) and yesterday I tried using the little pusher to make my first batch of Kewpie mayo. TOTAL FAILURE!!! Now I don’t know who failed. Cuisinart or me?
Hi Valerie! Oh no, I’m so sorry to hear that. Hmmm I’m not too sure what happened. 🙁
Oh my! now I know there’s a use for that hole thingy. I just thought it was for air or something. LOL. Thank you so much for mentioning this.
Hi Mastura! Oh! Hahaha. I’m glad you figured it out. Better than never. 😉
Thanks! Ingenious idea and I never would have known if you hadn’t shared the reason for the hole. Adding oil is the hardest part to making mayo and now it’s going to be easy. Can’t wait to try it!🤗
Can I use other citrus juice, yuzu, lime, orange instead of lemon juice?
Hi Gary! Sure!!! Yuzu… yum!
can i use coconut oil instead of vegetable oil?
Hi Alex! I’ve never tried, but I “think” you need to use vegetable oil to get the right consistency, BUT I could be wrong…
Yes! You can use melted (but not warm) refined coconut oil (I would not use virgin because of the flavor) IF you plan to eat it all at one meal. The problem comes if you refrigerate mayo made with all coconut oil, it hardens in the fridge and it will not return to it’s original fluffy may consistency. I make mayo all the time with a combination of Avocado oil and coconut oil and I have found that as long as I keep the coconut oil to 1/4 of the of the total oil in your recipe, I have no problem with it solidifying. (For example, I make large batches at a time and use 1-1/2 cup avocado oil, and 1/2 cup coconut). It works great and has that lovely neutral taste.
Also, I want to mention I use an immersion blender in a milkshake cup to make my mayo…a very easy method for emulsifying! Look it up on YouTube.
Thank you so much for sharing your tip with us, Melissa!
Hello.
How long can you store the mayonese in the fridge?
Hi Jorge! You can store the mayonnaise in an airtight container for about 4 days in the refrigerator (step 8). 🙂
The Kraft and BestFood are an insult to mayonnaise. The Japanese mayo is very closed in taste to the Dijon Mayonnaise.
I wish American mayo is “tastier”…. a lot of people dislike mayo based on this mayo taste. 🙁
Fantastic. Made my banh mi finally taste “exactly” like the kind at the market. Can’t wait to tackle okonomiyaki next.
Hi Spike! Cool! Hope you enjoy Okonomiyaki next! 🙂
Hi Spike. I swear I’m not trying to be one of those people but just wanted to clarify that a banh mi is a Vietnamese dish and the most authentic way to eat it is with French mayo. This is because the French colonized Vietnam long ago and as a result much of their/our cuisine is French inspired.
We keep trying more of your recipes. My only problem is when I am going through the recipe there is this distracting video on the side with another dish. Sometimes it breaks the concentration or by the time I see what might be interesting – it is over & trying to re-find it is not easy.
Hi Tom! Thank you for trying my recipes! I’m sorry that the video is distracting… it’s one of our primary ads that we can’t remove it. 🙁 We took out other ads on the blog post which were a bit more distracting to read. I’m terribly sorry for the bad experience you had and I wish I could make it better but this primary ad help us share free content on our site. I’m sorry. 🙁
I don’t know how old this comment is, but hi! I find the video pop-ups distracting too. What I’ve found is that if you hover over the video a small “close” or “x” button will appear on the top right of the video that you can close it with (it’ll move it back to its original spot on the page). Sometimes it takes a few seconds to show up, but it’s better than some of the ads on YouTube where you sometimes have to refresh the page because it’ll force you to sit through a 30 second – 3 minute thing otherwise (not all ads there have “skip” buttons anymore).
I don’t know how closing the videos affects you, Nami, but I hope the several seconds of required play means you still get your revenue from it. I’m sorry if closing them affects things negatively for you. 🙁 I have issues with ads playing videos in general online, even in the sidebars now, and I hate how it must affect the bloggers I like when viewers like me have to block or close everything just to read a page. It should be the advertisers who lose out, not bloggers like you.
Hi Ashley! Thank you so much for your feedback. Ads company told me they don’t have much control for ads outside the US (and that was the case).
Thank you for letting me know. Advertisers are trying different ways so 3 parties (ads, blogger, readers) can coexist. Some ads are aggressive and we don’t usually take those ads as it’s not worth losing our readers who try to make our recipes. Our bottom line is that readers should be able to keep it off if they don’t want to, even though it requires one click, making sure the readers have a choice. We work with a very reputable ads company and we’re very happy that they do care. If you see some obstructing ads, please get a screenshot and report to me. They hunt down the company who didn’t follow the rules and turn off those bad companies (but need a screen shot). I am always listening to my dear readers, so please do not hesitate to contact me. I am using my site every single day as well, and it is important that the website is working well for everyone.
Thank you very much for your feedback, Ashley!
I can say from experience that the only times I’ve broken aioli has occured from adding oil before the water miscible ingredients, so I am hesitant to follow your method of piecemealing water-solubles alternating with the oil. Feel free to boost my confidence as to your method here. Also, does the heat generated from blending egg yolks not pasteurize them enough?
Hi Lewis! The lemon juice and rice vinegar are added between oil. It works for me. But please feel free to adjust the recipe as you feel right. You will need pasteurized eggs for this recipe unless raw eggs are safe use (for example, raw eggs are safe in Japan).
Why do you put so much sugar in the “Make American Mayo into Kewpie Mayo” (2 tablespoons) version and so little in the real “make it from scratch version.
I made the version with the Best Foods Mayo, sugar, and Rice vinegar. Certainly like the taste but really have no idea how it should taste as I’ve never had the Kewpie Mayo. I absolutely will be using it to make sushi tomorrow.
Also, does the made from scratch version really only last about 4 days in the fridge. We don’t eat mayonnaise nearly that fast.
Hi Dan! You mean 1/4 tsp sugar for 2 Tbsp American mayo? Japanese mayo has sweet taste to it, and that was the amount needed that’s similar to Japanese mayo. Japanese mayo includes umami and I think American mayo is very flat – the only way to boost is to add a bit of sugar. Plus homemade has egg yolk and dashi which boost more taste.
Because of the egg yolk content in the mayo, I recommend to use it soon. If you don’t need that much, make half portion or so. Otherwise it’ll be wasteful. 🙁
Btw you can make mayo with olive oil. It emulsifies just as well as with any other liquid oil. 😉
Hi Irena! Thank you for your feedback!
I don’t want to use raw egg for safety reasons. Is there a way to take regular mayonnaise and add seasoning to get a similar flavor? I don’t know what Kewpie tastes like so I can’t play around with it myself.
Hi DDM! Yes! In the middle of this post (right above recipe card area), I’ve shared a shortcut version. Hope you enjoy! 🙂
Absolutely devastated.
My experiences are:
1. If to cook exactly following recipe, final product looks very similar to mayo, but impossible to eat due to salt and acid amount in it. Pure salt with acid.
2. If to try to adjust anything, you will end with liquid shake, impossible to fix by any available and known to mankind method.
I don’t know, why it doesn’t work for me. My old recipe (whole egg+mustard+vinegar+oil+salt to taste, whisked alltogether with cheap blender in jar for storing) works always under any conditions)
Financially it costed me 5 times to Kewpie with result, flushed in toilet:(
Hi Asa! I am sorry this recipe didn’t work for you.
1. I want to apologize, because I hate the way I commented. I’m not that rude, I’m emotional:(
2. Numerous experiments resulted with following:
-amount of salt does not effect final product, however, for yolk only it should be very tiny amount
– whole egg works ABSOLUTELY always
-i suspect, there’s no need in slow adding one ingredient after another one. I mean, blended all together from the beginning it works the best.
One more sorry.
Please don’t be sorry, Asa. I understand. When I publish recipes on JOC, I always test 2-3 times minimum to make sure everything works. I mostly researched different Japanese recipes to make the Japanese mayonnaise (not American type) and egg yolk plays an important part. You know how eggy Japanese mayo taste? I’ve tried with whole eggs but it’s too subtle. Unless you use additional egg yolks to increase that taste. Dashi powder was my take, but ratio/amount for rice vinegar, sugar, salt etc are pretty standard across Japanese recipes.
Again, I’m truly sorry that yours didn’t come out well.
It’s very unhealthy, but mayo is my very favorite sauce (trying to avoid it though). I tried a lot of different brands and kinds and to my personal taste I know following:
– American mayo. Very plain and bland, missing special kick. Olive kinds I try to avoid, as they often taste like medicine.
– French mayo, which is very white and sour (still better, than american)
– Japanese and Korean mayo. Both very thick, yellow and sweet. In 90s my grandmon got somewhere 9 litres jars of very thick Korean mayo, which was the best food I ever tried I life, (shame on me, I ate it by itself).
Since I riched so much desired flavor and right now have a whole jar of mayo, that tastes better, than Kewpie, I put sugar and dashi as ingredients, that make difference. Plus very little acid should be used.
Thank you for sharing your knowledge with us, Asa!
The rice vinegar that you used, is it mirin or sake?
Hi JV! Rice vinegar is a type of vinegar (made from rice), and it’s different from mirin or sake. 🙂
In case you fail miserably in the emulsification process and end up with mayo juice, can it still be saved? Asking for a friend. 😛
Hi Nick! I’ve never had issues so I can’t give my personal tip yet, but I found some articles online and here’s one.
https://www.thekitchn.com/homemade-mayonnaise-separated-140473
It really does taste like kewpie mayonnaise! I’m using immersion blender, it’s easier and quicker to do. Put the whole ingredients at once in a glass that just fit to the immersion blender, it only take a minute or two of blending, and it’s done!
Hi Bayou! I’m happy to hear you enjoyed this recipe. Thank you for your kind feedback. Yes, I love immersion blender too and we can keep the container right into the fridge. 😀
May I ask how long I can keep it in the refrigerator?
Hi Ann! You can store the mayonnaise in an airtight container for about 4 days in the refrigerator.
What is your reason for using dashi powder instead of MSG?
Hi Ann! Dashi has umami from the ingredients (mine is MSG-free powder). Most people who want to make their own mayo because they don’t want MSG in Kewpie mayo. I do use Kewpie mayo myself. 🙂
If i dont have dashi will be the same result.?
Hi Hos,
If you skip Dashi, it will be a different, more plain flavor. The Dashi will bring the Umami to this Mayonnaise.
Interestingly commercial western mayonnaise is whole egg but it is traditionally made with just yolks and most restaurants that make their own will make it with yolks.
Hi Nathan! Hmm, I see. I am not sure why too….
I haven’t made it, but I wanted to know- how long does this mayo last when refrigerated?
Hi Larissa! About 4 days in the refrigerator.
Hi, I have no idea how is mayo made in US but here, in Europe, the recipe is very similar to the “Japanese” version. And dated back to 1790’s in cook books. Please, never ever use whole eggs. Only yolks. Also use good oil. And good vinegar. The recipe is from dayes when there was no distiled vinegar, only cider or wine. Red wine vinegar is the best I think. For mustard, do not use powder. Use dijon mustard.
BTW, you CAN use olive oil. The taste is a bit strange but very interesting in some salads. And if you want amazing tartar sauce (not the strange US thing, old good one) just take a cup of mayo (one with sunflower oil it works best), add one very fine chopped spring onion, few grounded pickles, black pepper and maybe some salt. Mix and enjoy with fries.
Hi Simp! Thank you so much for sharing your info! American mayo is… let’s say… not very tasty. I think a lot of people don’t like it (I can imagine why!!). Thank you again!
Mine didn’t emulsify 🙁 I doubled the recipe but the first step of mixing the egg and mustard didn’t hit the blades…I went ahead on with the recipe doing it to the tee, but it’s like mayo soup (not separated, just not emulsified. I’m making a big batch for a Sushi-making party- you know how people like spicy mayo, so I’m thinking I can add some Hellman’s and (Siracha) to it and thicken it up and salvage it? I’ll take any suggestions.
Okay, I see it is separated 🙂
Hi Sharon! I’m sorry yours got separated. 🙁 I’ve heard of these tricks to fix the homemade mayo. Have you tried it?
https://foodal.com/knowledge/how-to/quick-fixes-broken-homemade-mayo/
About “spicy mayo”: Hellman’s and Sambal chili paste – that’s what they used at the Japanese restaurant I worked in. I’m guessing cost had something to do with it, but truly delicious. Mix with sesame oil, minced scallion, and tuna scrapings.. omg delicious with sushi rice and a little shoyu.
Hi April! Thank you for sharing your insider tip! 🙂
can we use other type of oil instead of canola oil?
Hi Sarah! You can use vegetable oil. I use Maruhon untoasted sesame oil (https://www.maruhonoil.com/seasome-oil-product/untoasted) when I need vegetable/canola oil It’s great!
I love your japanese recipes.
Tried mosy of them !
Its all yummy.
Thank you!
Mel. Phils
Thank you Mel! 🙂
Can we use flaxseed, hemp, or avocado oil in place of the canola?
Thank you for sharing! So excited to try this one out.
Hi Gina! Hmm I’ve never used them before, but I think you can? Let us know if you decided to try! 🙂
Thank you for the recipe! I was wondering, what are some things you use this mayo on? I’ve used it in pasta salad (yum!) and your okonomiyaki recipe (yummmmm!), and then in place of Hellman’s mayo on sandwiches (not really my favorite). What else would you use it for?
Hi Rachel! Thanks for trying this recipe! Here are some of my recipes that use Japanese mayo. 🙂
https://www.justonecookbook.com/search/?q=mayonnaise
I made this about 5 times and it was amazing, substituting a mushroom powder blend i have for the dashi for that umami kick, but the few time’s I’ve tried it since it just won’t emulsify. Exact same ingredients i used before, same order, slowly drizzling the oil, just remains liquid…I have no idea how it worked many times before and now just won’t, nothing seems to have changed and it’s driving me insane.
Hi Xander! Thank you for trying my recipe and I’m so happy to hear you like it. I like your mushroom powder blend for dashi sub! Do you think it could be one of these reasons?
https://www.thekitchn.com/5-mistakes-to-avoid-when-making-blender-mayo-229283
I was wondering why not one Kewpie Mayo recipe has bayleaf and cinnamon in it. It is mentioned among the ingredients on the storebought Kewpie bottle packaging. From all the copycat recipes bayleaf or cinnamon is missing, and when tasting the storebought mayo, it is clearly in there. So all these copies are not the same at all. Is there a reason for it?
Hi Hamamass! I’ve never seen or heard about bay leaf or cinnamon in the list.
Here are some images:
https://www.google.com/search?q=%E3%82%AD%E3%83%A5%E3%83%BC%E3%83%94%E3%83%BC%E3%83%9E%E3%83%A8%E3%83%8D%E3%83%BC%E3%82%BA%E3%81%AE%E5%8E%9F%E6%9D%90%E6%96%99&tbm=isch&ved=2ahUKEwiY3erGn-zqAhXTh54KHTmZCh4Q2-cCegQIABAA&oq=%E3%82%AD%E3%83%A5%E3%83%BC%E3%83%94%E3%83%BC%E3%83%9E%E3%83%A8%E3%83%8D%E3%83%BC%E3%82%BA%E3%81%AE%E5%8E%9F%E6%9D%90%E6%96%99&gs_lcp=CgNpbWcQAzIGCAAQChAYUKCrAVjDtwFgxLwBaABwAHgAgAFfiAHyBJIBATeYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=PikeX5jGMdOP-gS5sqrwAQ&bih=1018&biw=1527&rlz=1C5CHFA_enUS727US727
Where did you find the information?
Hi
I can see you replace MSG with Dashi powder.
But if i should use MSG following your recipe. Then how much MSG would i need to use ?
Hi Brian! Try a pinch? I have seen it but I actually never used it so I don’t know how much would be appropriate. Add a pinch and taste to check, like seasoning with salt?
I’ve tried it twice and both times I ended up with mayo soup even though I changed from a food processor to a blender the second time cause I thought that might be the problem (the food processor didn’t catch the first drizzle of oil so it didn’t mix until I added a lot which I knew was a deal breaker).
I’ve made mayo before plenty of times but never with eggs only vegan ones. Any idea where I might have gone wrong? 🙁
Hi Emmy! It sounds like it did not emulsify well (enough amount of ingredients to blend in your blender?). I understand eggs make it harder to make mayo but it’s necessary ingredient for this. 🙁 Any substitution for the recipe? It’s hard to give suggestions or know what happened without seeing how it was made even though I really like to help. 🙁
Hi
I give the rating because it’s easy to make.
Anyways my mayo always gets thin.
I gather all the things I need and use a blender (for smoothies) the tast is there.
But it is more yellow and thin.
1. Can it be the egg is to cold
2. To much olie
3. To much blend or to little
Still all the other recipe works brilliantly the wafu. The pizza. Pokeball….etc
But mayo that’s have it own life
B/regards
Lars
Hi Lars! Thank you for trying this recipe! Maybe not mixed well? It starts thin then it becomes thicker when all the ingredients are mixed well. You have to bring it to that stage. Hope that helps…
Buna, nu stiu cum este maiaua in SUA dar in partea de est a Europei se face maiaua din 2galbenusuri tari de la 2 oua fierte si un galbenus crud, 1 lingurita mustar, ulei neutru, suc de lamaie, sare , piper sau un pis de boia de ardei pentru culoare – optional . Maiaua se poate amesteca cu ceapa verde pentru crema de conopida, cu usturoi pentru salata de carofi fierti sa simpla pentru crema de peste afumat.
Multa sanatate si numai bucurii.
Buna! Vă mulțumim că ne-ați împărtășit sfatul!
I havev never tasted Kewpi, I think the price is outrageous. I follow this recipe to the tee and always get excellent results. I love the tase of it, today I added some cayenne pepper to my new batch and it kicked it up a notch. Next batch I will add some fresh grated garlic. Yum Yum, thank you Nami.
Hi Lola,
Thank you so much for trying this recipe and for your kind feedback. We’re pleased to hear you enjoyed the Mayonnaise!
Thank you for sharing your cooking experience and tips with us!
I haven’t attempted yet but I am curious, you say if we can’t find pasteurized eggs, we should use the freshest eggs possible. Do my fresh laid chicken eggs count as super fresh or should I go for store bought? I know store bought aren’t always the freshest so figured I would check before I make it.
Love love LOVE your recipes! I have been diving into the Japanese cooking in the last year and so far our favorite of yours is the Japanese Beef Curry! SO DELISH! We always check your recipes first when learning a new dish!
Hi Beth,
WOW! We are so jealous! You are so lucky to have freshly laid chicken eggs! That is super fresh and yummy!😋
Thank you very much for trying Nami’s recipe and your kind feedback!
I did not understand this step: ” is how small you make the oil molecules”.
Make the molecules smaller? Are we making a neutron star or something?
Kind regards,
Rick Spierenburg
Hi Rick,
This means to beat oil and egg well together. If you mix well, you will not see the separation and flavor are better.
We hope this helps.😉