Kewpie mayo was created in 1925 by Toichiro Nakashima, the founder of the Kewpie Corporation. He was inspired by the mayonnaise he had tasted during a trip to the United States and wanted to create a version that was more suited to Japanese taste preferences. The result was a creamy, slightly sweeter mayo made with rice vinegar and egg yolks instead of whole eggs. The iconic bottle with the Kewpie doll on the label was designed by artist and illustrator, Hikaru Katayama in 1926 and has remained unchanged ever since.
The Benefits of Making It Homemade
While Kewpie mayo is readily available in supermarkets, they can be made with inflammatory oils like soy, canola, or vegetable. Making it from scratch at home comes with its own set of benefits. For one, you have control over the ingredients that go into it, which means you can make a healthier version using organic eggs and avocado oil. You can also adjust the amount of vinegar and sugar to your liking, allowing you to create a personalized flavor profile.
Kewpie Mayo
Equipment
- food processor or Emerson blender
Ingredients
- 2 Egg Yolks
- 1-2 tsp Sugar You can make it as sweet as you like
- 1 tsp Dijon
- 2 tsp Rice wine vinegar
- 2 tsp Fresh lemon juice
- 1 tsp kosher salt
- 1 cup Avocado oil
Instructions
- Put the egg yolk, dijon, lemon juice, vinegar, salt, and sugar in a food processor, and blend until smooth. Alternatively, you can use a hand blender or whisk.
- With the food processor running, slowly add the oil and continue blending until the mixture is thick like mayonnaise.
- Transfer to a glass jar and refrigerate for up to 2 weeks.