The easiest and tastiest homemade Japanese mayonnaise recipe - ready in under a minute. Learn how to make Kewpie mayo at home and never buy store bought again!
Important note: This recipe uses raw egg. If you are in the US or anywhere else that requires raw eggs to be pasteurised before using, please do so before starting this recipe.
Add the egg, salt, mirin, dijon mustard, rice wine vinegar and ¼ of the vegetable oil into the bullet blender cup. Place the lid on tight, then pop on the base and blend for 10 seconds.
Add ½ more of the vegetable oil (e.g. another 2 quarters) and blend again for 10 seconds.
100 ml vegetable oil
Pour in the remaining ¼ of the vegetable oil, and blend for a final 10 seconds until everything has emulsified and the mixture has turned white and creamy.
100 ml vegetable oil
Video
Notes
Texture – We love the whippy texture of homemade Japanese mayo! It gets even better after an hour or two in the fridge.
Avoid Over Blending – Quick 10 second bursts should do the trick. If you blend too long or too much, you risk splitting the mayonnaise and making it too runny to use.
Batch Blend – If your bullet blender comes with large cups, consider doubling the recipe. This can help the machine work more efficiently and leave you with extra mayo – win win!
Storage - Since it’s made without preservatives, homemade kewpie mayo will last around 2 weeks in the fridge when properly stored in a glass jar or airtight container.