How to Make Japanese Mayonnaise (Kewpie Mayo) マヨネーズ

Once you make my rich and luxurious Japanese Mayonnaise (Kewpie Mayo) recipe from scratch, you’ll never go back to bottled. This wholesome spread is savory, tangy, and sweet with a thicker and creamier consistency than regular mayo.

Japanese mayonnaise (マヨネーズ) is a pantry staple in almost every Japanese household, and for good reason. Better known as Kewpie mayo, it’s well loved for its rich flavor and umami goodness. This foodie favorite is actually quite easy to make from scratch. Today, I’ll teach you how to make Japanese mayonnaise at home using wholesome ingredients for a delicious, better-than-bottled version!

Have you tried making Japanese condiments? Try my Homemade Tonkatsu Sauce, Homemade Eel Sauce, and Homemade Ponzu Sauce recipes next!

What is Kewpie Mayo?

Luxurious Japanese mayo was invented in 1925 by Toichiro Nakashima, who first discovered American mayonnaise while visiting the US and decided to create his own version. He used just the egg yolks for a thick, custard-like consistency and added rice vinegar for a sweet and subdued tang. With its signature squeeze plastic bottle, red cap, and Kewpie doll logo, Nakamura’s Kewpie mayonnaise brand is now synonymous with Japanese mayonnaise.

Why I Love This Recipe

• Uses wholesome ingredients – My recipe uses familiar ingredients from your pantry and fridge. I like that I can control the quality and know exactly what I’m feeding to my family.
• A versatile condiment – We use it on sandwiches, Okonomiyaki savory pancakes, rice bowls, onigiri, salad dressings, fusion sushi, and even pizza. When I was growing up, we even ate our salad with a dollop of Kewpie mayo!
• It’s a winner among mayo skeptics! – Many JOC readers who aren’t fond of American mayo have told me that they like Kewpie mayo. They note its slightly tangy and umami flavor and rich, creamy texture.

Ingredients for Japanese Mayonnaise

• Pasteurized egg yolks – at room temperature
• Neutral oil
• Dashi powder
• Dijon mustard
• Rice vinegar (unseasoned)
• Fresh lemon juice
• Sugar and kosher salt

Find the printable recipe with measurements below.

Substitutions

• Pasteurized egg yolks – You’ll find these eggs sold at many Japanese and local markets. If you can’t find them, you can pasteurize them at home with an immersion circulator (see my recipe tips below). Alternatively, you could use very fresh, local organic eggs.
• Neutral oil – I recommend a neutral-flavored oil like vegetable, safflower, grapeseed, or canola oil. Please do not use oils with a strong flavor, like extra virgin olive oil. Also, please use fresh oil, as old oil may develop an off-taste.
• Dashi powder – This convenient ingredient boosts the umami factor. Dashi powder is sold at Japanese grocery stores, and you can often find additive-free versions. If you can’t find it, you could substitute monosodium glutamate (MSG) that’s used in store-bought Kewpie mayo. Ajinomoto is a famous Japanese brand of MSG.
• Rice vinegar – You can use Champagne vinegar, which is made from fermented champagne.

Key Kitchen Equipment

• Small food processor or blender – I used a 3-cup food processor for one batch.

How to Make Japanese Mayonnaise

Step 1 – Process the egg yolks and mustard. Make sure the egg yolks are at room temperature. Add them and the Dijon mustard to the bowl of a small food processor or blender and process for 20 seconds.

Step 2 – Slowly drizzle in some oil. With the food processor running on the Stir setting, SLOWLY add about one-third of the neutral oil in a thin, steady stream. The mixture will begin to thicken and emulsify.

Step 3 – Add the dry seasonings and more oil. Add the kosher salt, sugar, and dashi powder and give everything a whirl again. Then, drizzle in another one-third of the oil in a thin, steady stream.

Step 4 – Add the rice vinegar, lemon juice, and remaining oil. Process for an extra 10 seconds, just until the ingredients are combined and emulsified.

Step 5 – Taste and serve. Taste the mayonnaise and adjust with salt, sugar, or lemon juice to your liking.

Nami’s Recipe Tips

• Use pasteurized or very fresh egg yolks – Using pasteurized eggs can reduce or eliminate the risk of salmonella bacterial infection. (Roughly one egg out of every 20,000 eggs will contain salmonella.) If you can’t find them, you can pasteurize eggs yourself with an immersion circulator; see How to Pasteurize Eggs at Home to learn more. The egg quality makes a difference, so use the freshest local organic eggs, if possible.
• Make sure the egg yolks are at room temperature – Proteins and lecithin in the egg yolk serve as emulsifiers. These molecules in cold yolks separate easily, which makes them less ideal for creating a suspension.
• Use mustard – The Dijon mustard serves two important purposes. It adds an essential flavor and further stabilizes the emulsion, as it contains small amounts of lecithin. This helps reduce the risk of the mayo breaking.
• Add dashi powder for umami – Store-bought Kewpie mayo uses the flavor enhancer monosodium glutamate (MSG). I use dashi powder instead for a similar boost of umami thanks to the powder’s kombu (dried kelp) and katsuobushi (dried bonito flakes). You can find additive-free dashi powder at many Japanese markets.
• Use neutral-flavored oil – Vegetable, safflower, grapeseed, or canola oil work well to emulsify with the egg yolk and vinegar. Since oil and water normally don’t combined easily, we need to slowly add the oil while mixing the ingredients rapidly. This disperses and suspends tiny droplets of oil to create the mayo. Never use old oil or extra virgin olive oil, as it won’t emulsify well.
• Use a blender, mixer, or food processor – The key to making mayonnaise is how small you can get the oil molecules. Using a blender, mixer, or small food processor helps churn your mayo faster, easier, and more consistently than hand whisking. Store-bought mayonnaise may be lighter since commercial machines are more powerful, but it still works to use the small appliances in your kitchen.
• Gently drizzle the oil in a thin, steady stream – To create an emulsion, you want to pour the oil as slowly as possible while rapidly blending or whisking the rest of the ingredients. Adding the oil too quickly will keep the two liquids from combining (emulsifying), and your mayo will break.
• Blend just until emulsion – Don’t whisk it for too long, as homemade mayonnaise comes together pretty quickly in the food processor or blender. Overprocessing or overheating can break the emulsion that brought the spread together in the first place.

Variations and Customizations

• Add more seasoning. Feel free to tailor the flavor to your liking. I personally added 2 more teaspoons of sugar for a total of 4 teaspoons for one batch.
• Make my shortcut version. Not everyone has the time to make mayonnaise from scratch. In this case, I suggest a shortcut for making Japanese mayo that’s not as rich and luxurious but one to use in a pinch. For 1 cup of American mayo, I whisk in 2 tablespoons of rice vinegar and 1 tablespoon of sugar. For 1 tablespoon of American mayo, whisk together ½ tablespoon rice vinegar and ⅛ tablespoon sugar.
• Make it spicy. Mixing in sriracha sauce and lime juice makes a killer sauce. I use it on fusion sushi, sandwiches, rice bowls, and tacos for an extra kick of heat. Check out my super easy Homemade Spicy Mayo Recipe that’s so good in lobster rolls and sushi rolls like dragon rolls.

Different Ways to Use Japanese Mayo

With an irresistible flavor that’s rounded and packed with umami, it’s no wonder that Japanese mayo is a must-have ingredient in many iconic Japanese dishes! I suggest trying these popular Japanese recipes that use this delicious spread.

• In sandwiches – It’s the key flavor element that makes Japanese Egg Sandwich (Tamago Sando) so special!
• In salads – Kewpie mayo boosts the tangy and rich flavor of classic Japanese Potato Salad.
• In sushi – Mix it into the tasty crab filling for your homemade California Roll.
• As a topping – Drizzle it onto your okonomiyaki or Takoyaki for an iconic presentation and taste.
• As a dip – I love dipping crispy and juicy Karaage (Japanese Fried Chicken) into Kewpie mayo sprinkled with shichimi togarashi (Japanese seven spice).

Storage Tips

To store: You can keep the mayonnaise in an airtight container and store it in the refrigerator for about 4 days.

Frequently Asked Questions

Japanese Mayonnaise (Kewpie Mayo)

4.90 from 614 votes

Once you make my rich and luxurious Japanese Mayonnaise (Kewpie Mayo) recipe from scratch, you’ll never go back to bottled. You'll love this wholesome spread that's savory, tangy, and sweet with a thicker and creamier consistency than regular mayo.

Print Pin

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 2 cups

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 pasteurized egg yolks (at room temperature; from the market, or pasteurize eggs at home)
• ▢ 2 tsp Dijon mustard
• ▢ 1½ cups neutral oil
• ▢ 1 tsp Diamond Crystal kosher salt
• ▢ 2 tsp sugar (plus more, to taste)
• ▢ ½ tsp dashi powder
• ▢ 2 Tbsp rice vinegar (unseasoned)
• ▢ 4 tsp fresh lemon juice

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

• Before You Start: This recipe calls for pasteurized egg yolks. If you cannot find them, use the best, freshest eggs you can find. You can also pasteurize them yourself with an immersion circulator; see my tutorial How to Pasteurize Eggs at Home to learn how.
• Gather all the ingredients. Tip: If you reduce the ingredient amounts, there won’t be enough volume for the food processor or blender to do its work, so use an immersion blender instead.
  
• Make sure the egg yolks are at room temperature. Put 2 pasteurized egg yolks and 2 tsp Dijon mustard into the bowl of a small food processor or a blender; I used a 3-cup food processor for one batch (yields 2 cups) of this recipe. Process for 20 seconds. Tip: Mustard adds flavor and helps to emulsify the mixture, reducing the risk of the mayonnaise breaking.
  
• With the food processor running, SLOWLY drizzle about one-third of the 1½ cups neutral oil in a thin, steady stream—about ½ cup oil for one batch of this recipe. The mixture will begin to thicken and come together. Tip: If you add the oil too fast, it won’t emulsify.
  
• Add 1 tsp Diamond Crystal kosher salt, 2 tsp sugar, and ½ tsp dashi powder and give everything a whirl again.
  
• Continue to slowly drizzle in another one-third of the oil in a thin, steady stream. I use the Stir setting while adding the oil.
  
• Finally, add 2 Tbsp rice vinegar (unseasoned) and 4 tsp fresh lemon juice, and slowly drizzle in the remaining one-third of the oil and process for an extra 10 seconds, just until the ingredients are combined and emulsified. Tip: Don’t blend it for too long, as homemade mayonnaise comes together pretty quickly in the food processor or 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, or lemon juice to your liking. I personally added 2 more teaspoons of sugar for a total of 4 teaspoons for one batch. Transfer the mayonnaise to an airtight container.
  

To Store

• Store the airtight container in the refrigerator for about 4 days.

Nutrition

Serving: 1 cup · Calories: 1495 kcal · Carbohydrates: 6 g · Protein: 3 g · Fat: 169 g · Saturated Fat: 135 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 21 g · Cholesterol: 195 mg · Sodium: 695 mg · Potassium: 37 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 264 IU · Vitamin C: 4 mg · Calcium: 28 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Condiments

Cuisine: Japanese

Keyword: homemade, japanese mayonnaise

©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!

Editor’s Note: This post was originally published on December 5, 2017. It was republished with more helpful content on April 1, 2025.