Whether you call it Japanese mayonnaise or Kewpie mayo, once you try it, you’ll never go back. Japanese mayonnaise has a rich egg flavor, a tangy and sweet taste, and is creamier in both color and texture than standard mayonnaise. And just like any other Japanese creation, it scores high on the umami factor.
Keyword: homemade, japanese mayonnaise
Servings: 2(240-ml) cups
Author: Namiko Chen
2pasteurized egg yolks(at room temperature; If you cannot find a pasteurized egg, use the best, freshest eggs you can find for this recipe. You can pasteurize your eggs if you have an immersion circulator. Here's my tutorial)
2tspDijon mustard(mustard adds flavor and helps to emulsify the mixture, reducing the risk of the mayonnaise breaking)
1½cupneutral-flavored oil (vegetable, rice bran, canola, etc.)(I used canola oil)
1tspkosher or sea salt (I use Diamond Crystal; use half for table salt)
2tspsugar(I added 2 more tsp at the end, but it's up to your preference)
Gather all the ingredients. Tip: If you reduce the recipe ingredients, there won’t be enough volume for the food processor or blender to do its work, so you may need to hand whisk the ingredients (or use a hand mixer or immersion blender). Make sure the egg yolks are at room temperature.
Put the egg yolks and mustard into the bowl of a food processor or a blender (my food processor has a 3-cup bowl) and process for 20 seconds.
With the food processor running, SLOWLY drizzle the canola oil (A THIN, STEADY STREAM OF OIL) until you’ve added about ½ cup of the oil. The mixture is beginning to thicken and emulsify. If you add the oil too fast, it won’t emulsify.
Add the 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 ½ cup of the oil has been added. I use the “stir” setting 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 mayonnaise 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 (I added 2 more tsp, so I used total 4 tsp), or lemon juice to your liking.
You can store the mayonnaise in an airtight container for about 4 days in the refrigerator.