Kewpie Mayonnaise (Japanese Mayo)

Ingredients

• 2 organic free range egg yolk
• 1 teaspoon dijon mustard
• 1/4 teaspoon dashi powder
• 2 tablespoons rice vinegar or apple cider vinegar
• 3/4 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 cup grapeseed oil or other neutral oil
• 1 cup regular mayonnaise such as Hellman’s, or vegan mayonnaise
• 1/8 teaspoon dashi powder, or skip this if you are making vegan Japan mayo
• 1/2 teaspoon dijon mustard
• 1 1/2 tablespoon rice vinegar or apple cider vinegar
• 1/2 teaspoon sugar

Instructions

1. 1

   --- Made From Scratch ---

2. 2

   Mix and blend. Put the egg yolk, mustard, dashi powder, vinegar, salt, and sugar in a food processor, and blend until smooth. Alternatively, you can use a hand blender or whisk.

3. 3

   Slowly add oil. With the food processor running, slowly add the oil and continue blending until the mixture is thick like mayonnaise.

4. 4

   Season to your liking. Add an additional teaspoon of sugar if you prefer the mayo to be sweeter. Blend again.

5. 5

   Refrigerate it. Transfer to a glass jar and refrigerate for up to 2 weeks.

6. 6

   --- Using Regular Mayonnaise ---

7. 7

   Mix the ingredients: Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved.

8. 8

   Thicken it: If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.

9. 9

   Refrigerate it: Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.