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Japanese Kewpie Mayonnaise
Author: Essence of Japan
Ingredients
  • 2 egg yolks
  • 1 tablespoon rice vinegar
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon creamy Dijon mustard
  • 1 teaspoon oriental mustard S&B brand
  • 1 teaspoon salt
  • a pinch of white pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dashi powder
  • 1/8 teaspoon anchovy oil
  • 1 teaspoon sugar
  • 1 cup canola oil
Instructions
  1. Put the all ingredient except canola oil in the food processor or blender, and process for 10 seconds or more to blend.
  2. With the food processor running, pour the oil very slowly in a thin stream to start the emulsion process. When the sauce has thickened, adjust the seasonings.
  3. Transfer the mayonnaise to a container, and store in the refrigerator for up to a week.