How to Make Japanese-Style Mayo at Home (Kewpie Mayonnaise Copycat Recipe)

By Sudachi · 15 min

Ingredients

Instructions

1. In a large bowl, whisk the 2 egg yolks with the karashi and the Dijon mustard.
2. Pour the oil into a jug. Add it to the yolks in a thin drizzle while whisking hard, then keep adding it slowly until the emulsion forms and half the oil is used.
3. In a small bowl, mix the apple cider vinegar with 2 tsp rice vinegar, then whisk half of it into the mayonnaise.
4. Keep whisking while adding the rest of the oil, then the rest of the vinegars.
5. Once thick and stable, season with the salt, lemon juice, white pepper and sugar, and whisk until evenly mixed.
6. Optional: add a pinch of Ajinomoto for extra flavour.
7. Optional: use an electric whisk or immersion blender to whip it to your preferred thickness.
8. Transfer to a sealable container and refrigerate for 1 hour to thicken before serving.

Summarized from Sudachi's video. Watch it for the details.

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