📝 About This Recipe
Unlock the secret to Japan's most beloved condiment, famous for its deep umami profile, custard-like texture, and signature golden hue. Unlike Western mayo which uses whole eggs and white vinegar, this version utilizes only rich egg yolks and a sophisticated blend of rice and apple cider vinegars. It is a masterclass in balance, offering a tangy brightness rounded out by a hint of MSG and honey for that unmistakable 'addictive' quality.
🥗 Ingredients
The Rich Base
- 4 large Egg Yolks (strictly at room temperature)
- 1 cup Neutral Vegetable Oil (canola, grapeseed, or soybean oil work best)
The Acid Blend
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Apple Cider Vinegar (provides the characteristic fruity tang)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Umami & Seasoning
- 1/2 teaspoon MSG (Ajinomoto) (essential for the authentic Kewpie flavor)
- 1/2 teaspoon Kosher Salt (fine grain)
- 1/2 teaspoon Dijon Mustard (acts as a secondary emulsifier)
- 1/2 teaspoon Honey (or maltose for authentic sweetness)
- 1/4 teaspoon Dashi Powder (optional, for extra depth)
- 1/8 teaspoon White Pepper (finely ground)
👨🍳 Instructions
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1
Ensure all ingredients, especially the egg yolks and oil, are at room temperature to ensure a stable emulsion.
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2
In a medium glass bowl or the beaker of an immersion blender, combine the 4 egg yolks and the Dijon mustard.
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3
Whisk the yolks vigorously for about 1 minute until they become slightly pale and thick.
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4
Add the rice vinegar, apple cider vinegar, lemon juice, honey, salt, MSG, dashi powder, and white pepper to the yolks.
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5
Whisk again until the seasonings are fully dissolved and the mixture is uniform.
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6
Begin adding the oil drop by drop. This is the most critical stage; do not rush.
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7
Whisk constantly (or pulse the blender) as you add those first few drops until you see the mixture begin to thicken and lighten in color.
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8
Once a stable emulsion has started, you can begin pouring the oil in a very thin, slow, steady stream.
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9
Continue whisking or blending without stopping. If using an immersion blender, move it slowly up and down to incorporate all the oil.
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10
As more oil is incorporated, the mayonnaise will become very thick and take on a glossy, custard-like appearance.
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11
Once all the oil is incorporated, taste the mayonnaise. Adjust salt or acidity if necessary.
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12
Transfer the mayonnaise to a clean squeeze bottle or an airtight jar.
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13
Let the mayonnaise rest in the refrigerator for at least 1 hour before using; this allows the flavors to meld and the texture to set perfectly.
💡 Chef's Tips
Always use room temperature eggs; cold yolks are the primary cause of broken emulsions. If the mayo breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. Do not use Extra Virgin Olive Oil, as its flavor is too strong and it can turn bitter when emulsified at high speeds. For the most authentic look, use a squeeze bottle with a star-shaped nozzle to pipe it over your dishes. Store in the coldest part of your fridge for up to 1 week, but do not freeze.
🍽️ Serving Suggestions
Drizzle over Okonomiyaki (Japanese savory pancakes) alongside Takoyaki sauce. Use as a dip for Karaage (Japanese fried chicken) with a wedge of lemon. Mix with Sriracha and a touch of sesame oil for the ultimate Spicy Mayo sushi sauce. Slather on a Shokupan (milk bread) sandwich with soft-boiled eggs for a classic Tamago Sando. Use as a base for a creamy roasted sesame dressing for salads.