Kewpie-inspired Mayonnaise

kmayo01
I have always liked  QP Kewpie-mayonnaise compared to what I would consider ‘normal’ mayonnaise. It is quite expensive to buy it here in Athens (I have never spent 10 euros for a bottle of mayonnaise before ever in my life). Japanese Mayonnaise is in a league all on its own. They even have a museum dedicated to it! Read more about it here (on Kotaku).
I had some egg yolks leftover the other day, and I thought, hey lets see if I can find any mayonnaise recipes out there! I found one at Chef’s Armoury Blog. They use canola oil, but I decided to use olive oil, since hey I am in Greece, and what can you find in plentiful supply in Greece? That and I have become one of those people who buy their olive oil in bulk – 5 l cans at a time, so I have A LOT of olive oil but no other types in my kitchen. Ok, maybe a little bottle of sesame oil, but nothing else!
I like to use this mayonnaise in Potato Salads, sandwiches, and I use it when I make my ‘wafu-style’ tahini salad dressing, too.
Ingredients: 
  • 1 cup of olive oil (use light olive oil, or canola oil if you don’t want to use extra virgin)
  • 2 egg yolks, preferably good organic ones.
  • 2 tbsp of rice vinegar
  • 2 tsp yuzu juice (or lemon juice if you can’t find any)
  • 1/2 tsp sea salt
  • 1/2 tsp hot mustard (English mustard works well, if not, Dijon is ok too)
  • 1/2 tsp of dashi powder
  • 1 tbsp of white caster sugar
  • 50ml of hot water (approximately)

 

 

Preparation:
  1. In a bowl, place 1 tbsp of the rice vinegar, the yuzu juice, salt, mustard, dashi powder and the sugar. Whisk until it’s all mixed.
  2. Place the egg yolks in the mixer bowl, and add the whisked mixture into it. Start the mixture on slow.
  3. While the mixer is on slow-medium slow, gently and slowly trickle the oil into the mixer. 
  4. Once emulsified, add the remaining vinegar and whisk for another minute.
  5. Add hot water a little at a time until you reach the consistency that you want.
  6. Use as you would any normal mayonnaise. Transfer to a sterilized jar and store in the fridge. Use it within a week, just to be safe. But it can last to up to 2 weeks.
Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s