Kewpie Mayonnaise 500 g (Pack of 2)

Product Information

Mix the ingredients. Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk. Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk. Dijon mustard: 1 teaspoon of dijon mustard such a Maille, which is less spicy than brands such as Grey Poupon.

If you are really struggling to find an affordable Kewpie mayo in your local Asian supermarket, Kewpie mayo is actually easier to make at home than regular mayo as you do not need to emulsify your eggs.

Kewpie mayo is a specific type of branded mayo manufactured in Japan since 1924. While it has become more popular in other countries, Kewpie mayo can be hard to find and is usually one of the more expensive condiments. As more people strive to be healthier on a budget, mayonnaise brands have come up with lighter, diet-friendly options to their classic mayonnaise. This was a breeze to make and ever so tasty. I like the fact that there are no preservatives in this mayo so that has to be a good thing.

The choice to use only egg yolks also affects the mayo’s colour. Instead of being plain white, Kewpie Mayo has a unique golden hue.Kewpie Mayonnaise is to the Japanese as Hellmans is to the British. QP mayo is THE mayo of Japan. Sold for more than 80 years, Kewpie mayo is a yellowier, richer, more creamy and flavoursome mayonnaise than the standard British types. QP Mayo is made with rice vinegar, as a pose to distilled vinegar, making it especially complimentary to Japanese foods. On a separate note, the commercially bought kewpie caused hives for my egg white allergic toddler (2 years old), so I want to try making it myself to endure it’s egg yolks only. Kewpie Mayo is made using only egg yolks, resulting in a very creamy and slightly sweet mayo. The addition of other ingredients such as rice vinegar, MSG and sea salt gives Kewpie Mayo an umami flavour which can instantly boost any dish’s taste. I actually failed to read some instructions and ended up with a runny texture because I combined it all at one. I set aside the failed “mayo mixture” and whipped up a new egg until mayo like texture and then slowly incorporated the failed mixture I had at first and viola! Never been so happy in my life. Thanks to this recipe! Reply Aspiring to create a brand everyone loves, founder Toichiro Nakashima named the nourishing condiment "KEWPIE Mayonnaise", with the hope of improving physique of Japanese people. In 1925 when Japan's first mayonnaise started to be manufactured and distributed by Kewpie, they used twice as much egg yolk as imported mayonnaise of that time.