Make authentic Japanese mayonnaise (Kewpie mayo) at home with egg yolks, rice vinegar, and neutral oil. Rich, creamy, and foolproof using a food processor or immersion blender.
Prep time: PT5M
Total time: PT5M
4.88 stars (626 reviews)
homemade, japanese mayonnaise
- Blend the Base: Add 2 large egg yolks and 1 tsp Dijon mustard to a 3-cup food processor. Process until well combined.Nami's Tip: Don't halve this recipe in a food processor. A half batch sits below the blades and never emulsifies. If you want a smaller amount, use an immersion blender in a tall jar or whisk it by hand.
- Add the First Portion of Oil: With the food processor running on high speed (or the standard "on" setting if your machine has only one speed), slowly drizzle in the first third (⅓) of 1 cup neutral oil through the feed tube until emulsified. Stop the machine, open the lid, and check that the mixture is thick and properly emulsified.Nami's Tip: Adding oil in 3 portions allows the egg yolks time to absorb it. Adding all the oil at once overwhelms the egg base, causing it to separate.
- Mix in the Dry Ingredients: Add 1 cup neutral oil, 2 tsp sugar, and ¼ tsp dashi powder, then process until fully incorporated.
- Add the Second Portion of Oil and Rice Vinegar: With the processor running, gradually drizzle in the second third (⅓) of the oil through the feed tube, followed by 1 Tbsp rice vinegar.
- Add the Lemon Juice: Pour 1 Tbsp fresh lemon juice through the feed tube (make sure no seeds or pulp block the opening). Stop the machine, open the lid, and scrape down the sides with a spatula.
- Add the Final Portion of Oil and Finish: With the processor running, slowly pour in the final third (⅓) of the oil until smooth and fully emulsified. Stop the machine, then check that the mayonnaise is thick, smooth, and glossy. Give it a quick stir and it is ready to serve. See below for how to store it.Nami's Tip: Taste the mayonnaise and adjust the flavor with an extra squeeze of fresh lemon juice, a pinch of salt, or a splash of rice vinegar to suit your preference.
- Mix the Dry Ingredients: In a small bowl, combine 1 cup neutral oil, 2 tsp sugar, and ¼ tsp dashi powder.
- Layer the Ingredients in a Jar: Add 2 large egg yolks, 1 tsp Dijon mustard, 1 Tbsp rice vinegar, and 1 Tbsp fresh lemon juice to a tall jar. Sprinkle the dry ingredient mixture evenly on top, then slowly pour in 1 cup neutral oil and let it settle for 1 minute.Nami's Tip: Resting for 1 minute allows the heavy egg yolk and acid mixture to sink to the bottom while the lighter oil floats to the top.
- Emulsify the Mixture: Press the immersion blender firmly against the bottom of the jar, covering the egg yolks.Turn it on high and hold it at the bottom for 10 seconds without moving it.Once a creamy emulsion forms, gently move the blender up and down for about 5 seconds. Avoid overblending.Nami's Tip: Covering the egg yolks helps the blades pull in the egg mixture first, so the emulsion forms almost immediately.
- Check and Finish: Lift the blender to check the consistency. Give the mayonnaise a quick stir with a spoon to ensure it's evenly mixed. It is ready to serve.Nami's Tip: Taste the mayonnaise and adjust the flavor with an extra squeeze of fresh lemon juice, a pinch of salt, or a splash of rice vinegar to suit your preference.
- Transfer the mayonnaise to an airtight jar and press a piece of plastic wrap directly onto the surface before sealing with a lid. Store it in the main compartment of your refrigerator (avoid the door) for up to 4–5 days. Do not freeze as it breaks the emulsion, causing the oil and liquids to separate into a watery mess when thawed.Nami's Tip: Pressing plastic wrap directly against the surface keeps air out, even when using a deep jar. This prevents a rubbery skin from forming and keeps the mayo smooth, fresh, and creamy.