How to Make Kewpie Mayo (Japanese Mayo)

Kewpie mayo is a Japanese mayonnaise that has a unique tangy flavor and creamy texture. It's made with egg yolks, a type of rice vinegar, and MSG. Kewpie mayo is used as a condiment on many dishes in Japan, such as sushi, gyoza, and okonomiyaki. It can also be used as a salad dressing or in sandwiches.

To make Kewpie mayo, you will need the following ingredients:

- 2 egg yolks

- 1 tablespoon Dijon mustard

- 2 tablespoons rice vinegar

- 1/2 teaspoon MSG (optional)

- 1 cup grapeseed or vegetable oil

Instructions:

1. In a blender, combine the egg yolks, Dijon mustard, rice vinegar, and MSG (if using).

2. Blend until well combined.

3. Slowly drizzle in the oil while the blender is running.

4. Blend until the mayonnaise is thick and creamy.

5. Taste the mayonnaise and adjust the seasoning as needed.

6. Store the Kewpie mayo in the refrigerator for up to 2 weeks.

Tips:

- For a smooth mayo, make sure to use room-temperature ingredients.

- If you don't have a blender, you can also make Kewpie mayo by whisking the ingredients together by hand.

- You can also add other ingredients to Kewpie mayo, such as garlic, herbs, or spices.

Kewpie mayo is a delicious and versatile condiment that can be used on many different dishes. Enjoy!