Kewpie Mayonnaise Recipe with step by step pictures. Delicious mayo recipe made with egg yolk, vinegar and oil.
Kewpie Mayo Recipe
Mayonnaise is a popular Japanese mayonnaise. It has a rich umami flavour to it which is super delicious on sandwiches.
About Kewpie Mayonnaise Recipe
Kewpie mayonnaise is a Japanese brand known for its umami-rich, tangy-sweet flavour profile. Kewpie mayo is made with only egg yolks, as opposed to whole eggs in American mayonnaise, giving it an exceptionally lush, smooth texture and a deeper yellow colour.
Ingredients For Kewpie Mayonnaise Recipe
The yolks of eggs provide a viscous, continuous phase. This improves emulsion stability by preventing dispersed oil droplets from moving around and gathering, or coalescing. Adding egg yolk to whole eggs increases the viscosity of the emulsion, making it more stable.
For mayonnaise, use a neutral, refined oil such as avocado oil, grape seed oil, canola oil, sunflower oil, safflower oil, light olive oil, or blended oil (a mix of olive and vegetable oils). Use unrefined, extra-virgin olive oil instead, as it has a strong flavour and may cause mayonnaise to separate.
Apple cider vinegar
Vinegar is one of the ingredients most often used to form an antimicrobial barrier. It is the most common acid used in the preservation of mayonnaise because it has antiseptic value and also helps prevent deterioration and rancidity.
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- Egg yolk - 2
- Flavourless Oil - 1 ½ cup
- Salt to taste
- Sugar to taste
- Apple cider vinegar - 1 tblsp
- Dashi - 2 tblsp if available
- Mustard sauce - 2 tsp
- Take vinegar in a sauce pan and heat till it comes to a boil. simmer for 2 mins. Remove it from flame. Cool it completely. If you are using dashi then add it along with the vinegar and boil it.
- Take egg yolks, mustard, vinegar and whisk well.
- Now add in oil in a slow stream and keep whisking. It will emulsify and keep whisking till thick.
- Now add in salt, sugar and mix well.
- Store it in fridge for few hours before serving.
Kewpie Mayonnaise Recipe Step by Step
1)Take apple cider vinegar in a sauce pan
2)Heat it till it comes to a bubble.
3)Like this. Simmer till the vinegar is reduced till half.
4)Take egg yolks in a bowl
6)Add in mustard sauce.
7)Add in vinegar
8)Whisk till smooth
9)Add oil slowly in a steady stream
10)And keep whisking
12)it will get creamier and thicker
14)As you keep whisking it will get lighter.
15)Season with salt.
16)Add in sugar
19)Pop this in fridge for few hours. Then serve.
Frequently Asked Questions
Why is Japanese mayo called Kewpie?
The decision was motivated by Nakashima's desire to help Japanese people improve their physiques and health by making delicious, nutritious mayonnaise so widely available that it became a daily necessity. The brand name was derived from the name of a popular Kewpie doll character at the time.
Is Japanese Kewpie mayo healthy?
Because of the presence of MSG, Japanese mayonnaise, like most mayonnaise sauces and condiments, is not considered a health food, and one tablespoon of Japanese mayo contains around 100 calories, which is quite high.
What does kewpie mayo taste like?
It is rich, thick and very creamier. This mayonnaise is little acidic and has a slight sweet taste to it as well. Normally dashi is added in the mayonnaise which adds a umami taste.
What is the difference between kewpie mayo and normal mayo?
Kewpie mayo is made using egg yolk so it i richer and little acidic. Regular mayo has whole egg in that.
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