Japanese Mayonnaise Recipes
HOMEMADE JAPANESE MAYO
Discover how to make creamy homemade Japanese mayo like Kewpie mayo without any risk & additives. Step by step photo instructions and a video.
Provided by Shihoko | Chopstick Chronicles
Categories condiments
Number Of Ingredients 7
Steps:
- Crack the egg into a container and leave it in 140°-160°F ( 60-70°C) hot water bath for 5 minutes.
- Separate the egg to egg yolk and white. *4
- Combine all ingredients except oil in a small mixing bowl. *5
- Transfer the egg yolk and other ingredients mixture into a electric blender.
- Add a small amount of oil at a time and blitz or pulse the blender.
- Repeat this step until all the oil is added and egg mixture and oil has emulsified creamy.
- Transfer the Japanese mayo into a sterilized container. *6
Nutrition Facts : Calories 1023 kcal, Carbohydrate 6 g, Protein 3 g, Fat 114 g, SaturatedFat 91 g, Cholesterol 195 mg, Sodium 676 mg, Sugar 4 g, ServingSize 1 serving
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