Japanese mayonnaise, also known as Kewpie mayonnaise, is a popular condiment in Japan known for its creamy texture and rich flavor. It is slightly different from regular mayonnaise, as it contains rice vinegar and uses only egg yolks instead of whole eggs. Here's a recipe to make Japanese mayonnaise at home:
Ingredients:
2 egg yolks
1 tablespoon rice vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 1/4 cups neutral-flavored oil (such as vegetable or canola oil)
1/4 cup water
Instructions:
In a medium-sized mixing bowl, whisk together the egg yolks, rice vinegar, lemon juice, Dijon mustard, and salt until well combined.
Slowly pour in the oil while continuously whisking the mixture. Make sure to pour the oil in a thin stream and whisk thoroughly to emulsify the mixture.
Once the mixture starts to thicken and become creamy, add the water and continue whisking until well combined.
Taste the mayonnaise and adjust the seasoning as needed.
Transfer the mayonnaise to a jar or container and store it in the refrigerator until ready to use. It can be kept for up to a week.
And there you have it! Homemade Japanese mayonnaise that's perfect for adding to sushi rolls, dipping sauces, and more. Enjoy!
Image source yummly.com