Vegan Kewpie Mayo Recipe From Scratch!
Are you obsessed with mayonnaise? If yes, what about the Kewpie mayo recipe or Japanese mayonnaise? Like me, so many people are fans of Kewpie mayonnaise.
Particularly, its creamy taste enhances the flavor of other dishes by being a great side. I almost served the mayonnaise as a dip for every recipe like baked potatoes, baked wings, salads, or as a spread on Hamburger Bun or sandwiches.
Kewpie mayonnaise has its roots from Japan and used as a salad dressing. I recently attended a BBQ party at my Japanese friend’s house, and they served this incredible homemade Japanese mayonnaise alongside the BBQ.
Believe me, it was a game changer, it raised the savor of the BBQ. I also like the pairing of fresh salad with Kewpie mayonnaise. Its texture is very creamy, fluffy, and extremely appetizing.
Additionally, the umami flavor of MSG salt, which is a spice that makes mayo taste unique as compared to American mayonnaise. Kewpie has a lawfully big following across the globe and it’s no wonder because it is tasty.
In this guide, you will learn how to make a Kewpie mayo recipe along with its ingredients, popular claims, handy tips, variations, and best serving suggestions.
What Is a Kewpie Mayo Recipe?
Is Kewpie mayonnaise known as a Japanese mayo? Yes, nowadays Kewpie mayonnaise has evolved interchangeably with Japanese mayonnaise.
Everyone acknowledges it for its autograph compression plastic bag with a Kewpie doll stamp and a red hat. It was developed in 1924 by Toichiro Nakashima, who willingly found mayonnaise on his holiday to the United States.
He is determined to present his mayonnaise so the Japanese community would appreciate it. This Japanese mayonnaise has a creamy egg taste, a zesty and sweet taste of sugar, and is buttery in shade and consistency is far better than American mayonnaise.
With the touch of Japanese innovation, it achieves an elevated umami aspect. Japanese mayo is always my favorite sauce or dip for wraps, fried chicken, BBQ, sandwiches, pasta salads, and basic vegetable or fruit plates.
Why Do We Love Kewpie Mayo Recipe?
Does Kewpie mayonnaise enhance the overall dining experience at a BBQ party? Yes, this Japanese mayonnaise is a game-changer with its rich and creamy texture, slightly sweet taste, and umami flavor that goes well with spicy BBQ. Here are some reasons that people like it so much:
Creamy Texture
Kewpie mayonnaise has a thicker and creamier texture than American mayonnaise, creating a delicious dip or sauce with your favorite fries.
Quick Recipe
Mayonnaise is one of the quickest sauce recipes, you can easily make it at home in 10 minutes from scratch. This mayonnaise produces a delicious dressing to couple with many dishes.
Unique Umami Flavor
Kewpie’s distinctive combination of ingredients, such as apple cider vinegar, sugar, and MSG salt creates a pure Japanese umami taste that enriches many plates.
Cultural Essence
The Kewpie mayonnaise recipe is an essential sauce of Japanese cooking and culture, arousing fondness among those who love typical Japanese taste.
Noted Ingredients For Kewpie Mayo Recipe
What is the significance of using room-temperature ingredients for kewpie mayonnaise? Room-temperature ingredients create a smoother, fluffier, and more buttery texture to homemade mayonnaise.
Egg Yolks
For making a Kewpie mayo recipe we will need a pasteurized egg yolk. It makes a light and rich texture for our homemade kewpie mayonnaise recipe.
Salt
Salt is the essential element we add when making mayonnaise because it enhances the taste of mayo and acts as the best preservative.
Vegetable Or Sunflower Oil
Oil is the most important ingredient to concentrate the mayonnaise. I am using sunflower; you can also use vegetable oil or canola oil for a better flavor.
Sugar
The taste of Kewpie mayonnaise is slightly sweet because we added granulated sugar to it.
Lemon Juice
Lemon juice is the most amazing ingredient that we add to mayonnaise. Because it provides the tangy, fresh, or balanced sweetness of sugar in mayonnaise.
Apple Cider Vinegar
Apple cider vinegar in Kewpie mayonnaise increases the shelf life of mayonnaise and keeps the pH level that stops bacterial growth.
MSG Salt (Monosodium Glutamate)
As we know Kewpie mayonnaise is a Japanese invention, so they used MSG salt in their food to provide the umami flavor to mayonnaise. That’s why its second name is Chinese salt or Ajinomoto.
Variations Ideas
Do you like spicy Kewpie mayonnaise? Some people love to make spicy mayo instead of creamy or salty mayo. If you love spicy, just add chili paste or sriracha sauce. Here are some interesting variations you can add into your mayonnaise:
Fresh Herbed Mayonnaise
For fresh herbs flavor, you can add your favorite herbs such as finely chopped fresh parsley, fresh oregano, basil, cilantro, and chives to your Kewpie mayonnaise for a new and fragrant variation.
Garlic Mayonnaise
For a garlic touch, inspire your Kewpie mayonnaise by adding fresh chopped garlic or garlic powder to already prepared mayonnaise. The touch of garlic in mayonnaise provides you restaurant-style dip that goes well with fried chicken.
Wasabi Kewpie Mayonnaise
For a Japanese variation, blend some wasabi paste, soy sauce, and lemon juice into your mayonnaise for a tangy, sweet, and spicy flavor.
Tell me which is your favorite variation that you eagerly waiting to try out in the comments section!
Serving Suggestions For Kewpie Mayo Recipe
In which cuisine is Kewpie mayonnaise typically served as a dipping sauce? Kewpie mayonnaise goes well with a variety of delicious cuisines. You can serve it as a spread for wraps, or as a dressing for an Italian grinder salad.
You can serve it with fried chicken or french fries or other baked or deep-fried foods including accordion potatoes.
Here are my favorite dishes that we can enjoy with Kewpie mayonnaise:
How To Store Kewpie Mayo Recipe?
Is it possible to store homemade mayonnaise for a longer period? No, it is not possible to store for months or years because we don’t use any preservatives in homemade mayo.
Refrigerator
In the refrigerator, we can keep the mayonnaise in an airtight container for up to two weeks.
Sealed The Jar Properly
Make sure the cap of the jar is sealed tightly to prevent air from going in and resulting in oil separation or spoilage.
FAQs On Kewpie Mayo Recipe
Japanese mayo takes up only egg yolks to make an in-depth yellow color and a custard-like consistency that is soft and extravagant, compared to normal American mayonnaise, which utilizes whole eggs.
Another difference is that American mayonnaise uses white vinegar while Kewpie integrates rice vinegar and apple cider vinegar to add a sweeter and alleviated spice.
It is recommended by the label to preserve Kewpie Mayonnaise in cool places. It remains fresh for about two months in the refrigerator once opened. Usually, Kewpie Mayo will be stored up to a year unopened in a cool and dark place like a fridge.
How To Make Kewpie Mayo Recipe?
Kewpie Mayo Recipe
Course: Appetizers, Sides, SnacksCuisine: JapaneseDifficulty: Easy2
servings10
minutes1520
kcalJapanese Mayonnaise holds a creamy egg taste, a zesty and sweet taste, and is more buttery in both color and consistency than typical mayonnaise. Its umami taste also provides a rich flavor as compared to American mayonnaise.
Ingredients
4 pasteurized egg yolks
1 cup sunflower or vegetable oil
2 teaspoon salt
1 tablespoon sugar
1 teaspoon MSG salt
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
Directions
- Take a food processor, and add egg yolks, vinegar, salt, sugar, lemon juice, and MSG salt or Chinese salt. Blend it for 4 to 5 minutes until all the ingredients combine well.
- In the egg yolk mixture, gradually add the oil and blend it well until you get a thick and creamy consistency of mayonnaise.
- Do not pour the whole cup of oil into the food processor.
- Slowly add the oil, which is essential for enhancing the creamy texture of Kewpie Mayo.
- Add the seasoning , you can also change the seasonings according to your liking.
- Serve immediately while pouring on burgers or french fries or store in an airtight jar.
Notes
- Gently pour the oil as adding oil too fast will prevent the two fluids from blending. So, you should pour the oil into a narrow and continuous motion while blending with the remaining mixture.
- Please do not add old oil or extra virgin olive oil, because it will not be blended well with egg yolks. Instead use sunflower or canola oil to get the proper thick consistency of mayonnaise.
- Use room-temperature ingredients provide the desired texture of mayonnaise. But chilled egg yolks or oil are easily singled out which makes them less perfect for blending.
- Add MSG that provides a balance of seasoning that enhances the taste of the Kewpie mayo recipe. MSG is a basic flavor enhancer that adds an umami taste, which is usually explained as meat broth flavor.
- Use a food processor or blender that enables you to stir your homemade mayonnaise quickly and provides proper texture or thickness.
Nutrition Facts
1 servings per container
Serving Size1g
- Amount Per ServingCalories1522
- % Daily Value *
- Total Fat
175g
270%
- Cholesterol 194mg 65%
- Sodium 697mg 30%
- Potassium 38mg 2%
- Total Carbohydrate
4g
2%
- Dietary Fiber -2g -8%
- Sugars 6g
- Protein 2g 4%
- Vitamin C 3%
- Calcium 30%
- Iron -3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
