We can't imagine our Japanese favorites with Kewpie mayonnaise. Takoyaki, maki, karaage—without the creamy sauce, these just aren't the same. We're happy that we see the iconic red baby in supermarkets more often. But the condiment still isn't always on the shelves. So to make sure that we never have to yearn for Kewpie mayo ever again, we developed a homemade recipe for it so we can whip it up anytime.
- 1 large egg yolk
- 2 tsp rice wine vinegar
- 2 ½ tsp lemon juice
- ½ tsp white sugar
- ¼ tsp dijon mustard
- ½ tsp bonito flakes, pulverized in a food processor
- pinch of salt, to taste
- 1 cup + 2 tbsp neutral oil
In a large bowl, whisk together egg yolk, rice wine vinegar, lemon juice, white sugar, dijon mustard, bonito flakes, and salt.
While continuously whisking, slowly stream in oil to emulsify. The mixture will start to thicken as you whisk. Do this carefully.
Adjust seasoning as desired. Chill in the fridge for at least 30 mins before serving.