Japanese-Style (Kewpie) Mayo Recipe
www.seriouseats.com
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
0
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__10__20131003-268452-kewpie-mayo-c175186320f94ccb8f484141994d9ea1.jpg)
Ingredients
Remove All · Remove Spices · Remove Staples
Export 8 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
In a small bowl, whisk together rice vinegar, malt vinegar, salt, MSG, mustard powder, hon-dashi powder, and garlic powder until hon-dashi is completely dissolved. Place vinegar mixture in the workbowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine. With the motor running, slowly drizzle in vegetable oil in a thin, steady stream. Transfer mayonnaise to an airtight container and store in refrigerator for up to two weeks.