Japanese Mayonnaise

Vicki Butts (lazyme)


This recipe is meant to be a clone for the Kewpie brand Japanese mayonnaise.

As for the oil, the Kewpie brand uses a combination of soybean and canola oils while others tend to use generic vegetable oil. A milder flavored oil is best. Fresh lemon juice provides a brighter flavor than any type of vinegar so it is used here.

There is only one important technique in making good mayonnaise and that is to drizzle in the oil slowly to keep the mixture emulsified!

I have not made this yet so don't know how it actually compares to the Kewpie mayo.

★★★★★ 1 vote
1 cup
10 Min
No-Cook or Other


1 c
soybean oil (may substitute vegetable oil or canola oil)
egg yolks
1 Tbsp
rice vinegar
2 Tbsp
fresh lemon juice
1/2 tsp
1/8 tsp
karashi hot mustard, optional
white sugar, optional
1/2 tsp
msg (ajinomoto), optional


1Using a blender, immersion blender or small food processor, pour the egg yolks into the mixing bowl.
2Add the salt, mustard, sugar and ajinomoto (if using).
3Cover with the lid and blend on medium speed for five seconds. Add the juice and vinegar, and blend again for ten seconds. Then, using the funnel entry of the food processor or the open hole on the blender lid, slowly drizzle in the soybean or vegetable oil while keeping the blender speed on medium-high. The mixture will emulsify and turn thick and creamy in one minute or two.
4Taste it and adjust for personal preference. You can add more vinegar, lemon juice, sugar or mustard, for example.
5Store your homemade mayonnaise in a covered container in the refrigerator. Use it within three days. Do not freeze.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Non-Edible or Other
Regional Style: Japanese
Other Tag: Quick & Easy