Kewpie Mayo

Name: Kewpie Mayo
Prep time: 5 min
Total time: 5 min
Cuisine: Asian, Japanese
Ingredients: 3 egg yolks; 2 Tbsp rice vinegar; 1 Tbsp Dijon mustard; 1/4 tsp dashi powder; 1 pinch salt; 1 pinch sugar; 1 pinch black pepper; 1 cup avocado oil

2 steps

Prep:5min

If you love Mayo then you will love this Japanese kewpie Mayo . It’s richer creamier and is delicious on a multitude of things like sandwiches and sushi and egg or potato salad

Updated at: Thu, 17 Aug 2023 04:59:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories208.7 kcal (10%)

Total Fat23 g (33%)

Carbs0.3 g (0%)

Sugars0.1 g (0%)

Protein0.9 g (2%)

Sodium43 mg (2%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

3egg yolks

2 Tbsprice vinegar

1 Tbspdijon mustard

¼ tspdashi powder

1 pinchsalt

1 pinchsugar

1 pinchblack pepper

1 cupavocado oil

Instructions

Step 1

In the bottom of a jug ( it needs to be roughly the same size as your emersion blender to work) add egg yolks Dijon mustard rice vinegar dashi powder salt pepper sugar and oil

rice vinegar2 Tbsp

dijon mustard1 Tbsp

dashi powder¼ tsp

salt1 pinch

sugar1 pinch

black pepper1 pinch

avocado oil1 cup

Step 2

Put the emersion blender right to to bottom and press on medium speed . Keep pulsing on medium speed . This will take about two minutes maybe three but a good indicator is when the top already has thick creamy Mayo forming .Wiggle the blender from side to side but don’t pull it up . It should be completely looking like Mayo before you take the blender stick out . To store put in a sterilized jar and keep in the fridge . Use within a week or sometimes if you are lucky it might last more if you haven’t eaten it all :)