Japanese Mayonnaise – Kewpie mayo

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This homemade Kewpie mayo (Japanese Mayonnaise ) is rich, tangy, slightly sweet, and ultra-creamy—just like the iconic Japanese mayonnaise we all love, but made fresh in your kitchen. It’s the kind of condiment that turns a simple sandwich or salad into something unforgettable. If you’re a fan of bold but balanced flavor, this one’s for you.

Why I Started Making It at Home

I used to buy Kewpie mayo religiously. But one day, in the middle of cooking, I realized I’d run out—and instead of rushing to the store, I thought, why not try making it myself? A few test runs (and tweaks based on the back of the Kewpie bottle) later, I landed on this version. It’s not an exact replica, of course—the real Kewpie recipe is a closely guarded secret—but this is so good, I now prefer it over store-bought. And bonus: it takes just a few minutes to whip up.

WHY YOU’LL LOVE THIS RECIPE

• It’s ridiculously quick: From cracking the egg to storing it in a jar, this mayo is ready in under 5 minutes.
• Customizable: Want it tangier? Add more vinegar. Prefer it sweeter? Add a pinch more sugar. You can adjust it exactly to your taste.
• No preservatives: This version is fresh, clean, and made with simple ingredients.
• Perfect for so many dishes: I spread it on sandwiches, dollop it on rice bowls, or mix it into chicken salad. It just works.

INGREDIENTS YOU’LL NEED

Here’s everything I use to make my version of homemade Kewpie mayo:

For the mayo base:

• Egg yolk – Just one, but it’s key for that rich and creamy texture.
• Neutral oil – I use sunflower oil for a light, neutral flavor. You could use canola, grapeseed, or even a mild olive oil (just know it’ll taste more peppery).
• Dijon mustard – Adds a bit of spice and helps emulsify everything together.
• Sugar – For that signature Kewpie sweetness.
• Flaky salt – I prefer flaky, but you can also use fine salt—just use a bit less at first and adjust.
• Rice wine vinegar – This is what gives it that tangy, slightly sweet depth.
• Lemon juice – Brightens everything up.
• MSG (optional) – Adds umami and makes the flavors pop. If you have it, use it. If not, don’t stress.

EASY RECIPE VARIATIONS

• Make it spicy: Stir in a little chili oil or sriracha at the end.
• Turn it into aioli: Add a grated clove of garlic while whisking. So good with roasted potatoes or grilled veggies.
• Make a party batch: This recipe can easily be doubled or tripled—just keep your whisking game strong.

STEP-BY-STEP INSTRUCTIONS (WITH TIPS)

Step 1: Start slow
Separate your egg yolk into a medium mixing bowl. Now whisk in your oil—very slowly, just a drop at a time. I know it’s tempting to go faster, but don’t rush this part. It needs to emulsify gradually or it’ll split.

Step 2: Build the base
Once the mixture starts thickening and looking creamy, you can start adding the oil a bit more generously. Keep whisking steadily. You’ll know you’re on the right track when it starts looking like real mayo.

Step 3: Add flavor
When all your oil is in, stir in the sugar, salt, mustard, vinegar, lemon juice, and MSG (if using). Give it a taste—this is your moment to adjust it just the way you like.

Step 4: Store and chill
Transfer your mayo to a clean glass jar, seal it up, and store it in the fridge. It’ll stay fresh for up to 4 days—though mine rarely lasts that long!

FAQS

Can I use whole eggs instead of yolks?
You can, but it’ll be slightly less rich. I stick to yolks for that signature Kewpie-style texture.

What if my mayo splits?
If it curdles, don’t toss it. Whisk a fresh egg yolk in a clean bowl and slowly add the broken mayo to it. It usually comes back together.

Is MSG safe?
Yes, MSG is totally safe for most people and is used widely in Japanese cooking. It gives that deep umami flavor. But feel free to skip it if you prefer.

Can I make this in a blender?
Yes, a small blender or immersion blender works great and is actually quicker than whisking by hand—just add the egg yolk and other ingredients first, then drizzle the oil slowly while blending.

HOW TO SERVE HOMEMADE KEWPIE MAYO

• Mix it into a potato or chicken salad for next-level creaminess.
• Spread it on sourdough sandwiches or burgers.
• Use it as a dip for fries, dumplings, or tempura.
• Add a spoonful to ramen or grain bowls for a richer bite.

HOW TO STORE

Keep it in a sealed jar in the fridge for up to 4 days. Always use a clean spoon when scooping it out to keep it fresh. Since it has raw egg yolk, I don’t recommend freezing or keeping it too long.

Try other recipes:

• Japanese Fried Rice
• Grilled Japanese Eggplant with Tahini Sauce
• Udon Noodle Soup