Homemade Kewpie Mayo

5 from 1 vote

Here's how to make my Homemade Kewpie Mayo, aka, Japanese mayonnaise.

Prep Time5

Total Time5

Course: Side Dish

Cuisine: Japanese

Servings: people

Calories: 407kcal

Place your egg yolk into a medium sized bowl. Whisking constantly, add a small drop of your vegetable oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken (this is important so don't rush it). Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
Once you have used up all of your oil, add in the rest of your ingredients. Give it a good whisk, taste and adjust the seasonings based on your preference. Then place it in a glass container, store it in the fridge for up to 4 days, and enjoy!

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 8 people.

Storage: Store in an airtight container or glass jar for up to 4 days in the fridge.