What makes Kewpie mayo different from regular mayonnaise?

Kewpie mayonnaise is made with egg yolks instead of whole eggs, giving it a richer, creamier texture. It's also seasoned with rice vinegar and MSG, creating its signature tangy, slightly sweet, umami-rich flavor.

Why did my mayonnaise separate?

This usually happens if the oil is added too quickly or the ingredients are too cold. Starting with room temperature ingredients and adding the oil gradually helps create a stable emulsion.

Why didn't my mayo emulsify?

Usually it's because the oil was added too quickly or your ingredients were too cold. If you're using an immersion blender, it can also happen if you lift the blender before the mayonnaise has started to emulsify.

Can I fix broken mayonnaise?

Yes, if your homemade Kewpie mayonnaise breaks or doesn't emulsify, don't throw it away. It can usually be rescued by starting with a fresh egg yolk and slowly incorporating the broken mayonnaise until it comes back together.

Can you freeze kewpie mayo?

No. Freezing breaks the emulsion, causing the mayonnaise to separate and become grainy once thawed.

Can I make this vegan?

This recipe uses eggs but you can try my vegan kewpie mayonnaise recipe and tofu based mayonnaise .

How can I make it lower in fat?

I don't recommend altering or substituting the oils in this recipe. However, you can try my tofu based Japanese mayo recipe that doesn't use oil!

Can I halve the recipe?

Yes. You can halve this recipe if using an immersion blender or whisking by hand. An immersion blender works well with smaller batches because the blade stays fully submerged, allowing the mayonnaise to emulsify properly. A food processor isn't recommended for a half batch, as there usually isn't enough volume for the blade to circulate the ingredients effectively, making the mayonnaise more likely to split.

Kewpie Mayonnaise Recipe (Japanese Mayonnaise)

Name: Kewpie Mayonnaise Recipe (Japanese Mayo)
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 3 large (51 g) egg yolks, room temperature; 1/2 tbsp (7 g) Dijon mustard; 2 tbsp (30 ml) rice vinegar; 1 tbsp (15 ml) lemon juice; 1 tbsp (12 g) granulated sugar; 1 tsp (5 g) kosher salt, to taste; 1/2 tsp (3 g) MSG (Ajinomoto); 1 1/4 cup (300 ml) neutral oil (canola, grapeseed, or avocado oil)*

Description

Kewpie Mayonnaise is a staple in Japanese cooking, and it’s surprisingly easy to make at home. This homemade recipe is rich, creamy, tangy, slightly sweet, with the signature umami flavor that makes Japanese mayonnaise so good!

Ingredients

Units

3 large (51 g) egg yolks, room temperature
1/2 tbsp (7 g) Dijon mustard
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) lemon juice
1 tbsp (12 g) granulated sugar
1 tsp (5 g) kosher salt, to taste
1/2 tsp (3 g) MSG (Ajinomoto)
1 1/4 cup (300 ml) neutral oil (canola, grapeseed, or avocado oil)*

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Instructions

Immersion Blender Method

Add the egg yolks, Dijon mustard, rice vinegar, lemon juice, sugar, salt and MSG to a tall jar just slightly wider than the head of your immersion blender.
Pour the oil over top.
Place the immersion blender at the very bottom of the jar.
Blend without moving the blender for 10–15 seconds, until a thick white mayonnaise forms around the blade.
Slowly lift the blender to incorporate the remaining oil.
Continue blending until smooth, thick, and creamy.
Taste and adjust seasoning to your liking.

Whisk Method

In a medium bowl, whisk together the egg yolks, Dijon mustard, salt, sugar, MSG, and rice vinegar until smooth.
While whisking constantly, add the oil a few drops at a time until the mixture begins to thicken and emulsify.
Once emulsified, slowly drizzle in the remaining oil in a thin, steady stream while whisking continuously.
Continue whisking until all of the oil has been incorporated and the mayonnaise is thick, smooth, and glossy.
Taste and adjust seasoning as needed.

Food Processor Method

Add the egg yolks, Dijon mustard, rice vinegar, lemon juice, sugar, salt, and MSG to the bowl of a food processor. Process for 10-15 seconds until smooth and well combined.
With the food processor running, very slowly drizzle in the oil through the feed tube. Start with just a few drops at a time until the mixture begins to emulsify.
Once the mayonnaise starts to thicken, gradually increase the oil to a thin, steady stream while continuing to process.
Continue processing until all of the oil has been incorporated and the mayonnaise is thick, smooth, and creamy.
Taste and adjust the seasoning if needed.

Notes

I find 300 ml of oil to give the best consistency (closest to original kewpie). It’s silky, smooth and holds swirls but not as thick as American style mayo. If you prefer something more thick, you can increase to 325 ml of oil. If you prefer something slightly looser, you can reduce to 280 ml oil.
Shortcut recipe: Mix 1/2 cup American-style mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon MSG (Ajinomoto). It won’t taste exactly like homemade Kewpie mayonnaise, but it’s a quick and easy substitute with a similar tangy, savory flavor.

Prep Time: 5 minutes
Category: Condiments, sauces
Method: No cook
Cuisine: Japanese

Nutrition

Serving Size: 1 tbsp
Calories: 100
Sugar: 0.5 g
Sodium: 105 mg
Fat: 10.9 g
Saturated Fat: 0.8 g
Unsaturated Fat: 10.1 g
Trans Fat: 0
Carbohydrates: 0.6 g
Fiber: 0 g
Protein: 0.2 g
Cholesterol: 17 mg