Japanese Mayonnaise (Kewpie Mayo)

Name: Japanese Mayonnaise (Kewpie Mayo)
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 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

Prep Time

10m

Cook Time

Total Time

10m

This creamy and umami Japanese mayonnaise, also known as Kewpie Mayo, is made using pasteurized egg yolks, Dijon mustard, neutral oil, kosher salt, sugar, dashi powder, rice vinegar, and fresh lemon juice. Perfect for adding a unique and delicious flavor to sandwiches, salads, and more.

Homemade

Japanese Mayonnaise

justonecookbook.com

Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

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

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

346kcal

17%
Fat

38g

1%
Saturated Fat

5g

0%
Carbohydrates

4g

0%
Fiber

0g

0%
Sugar

2g

0%
Protein

1g

0%
Cholesterol

92mg

4%
Sodium

238mg

11%

Percent Daily Values are based on a 2,000 calorie diet.

Japanese Mayonnaise (Kewpie Mayo)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts