Name: Kewpie-Style Mayonnaise
Total time: 15 min
Cuisine: Japanese
Ingredients: 3 large egg yolks; 3 tablespoons water; 2½ tablespoons cider vinegar; 1½ cups vegetable oil , divided; 1 teaspoon table salt; ½ teaspoon Dijon mustard; ¼ teaspoon sugar; ¼ teaspoon monosodium glutamate

Why This Recipe Works

Kewpie Mayonnaise is a Japanese product that is slightly richer, tangier, and more savory than traditional mayonnaise. Using our existing mayonnaise recipe as a base, we began by adding an egg yolk to amp up the sauce's richness. We swapped lemon juice for punchy apple cider vinegar to mimic Kewpie's signature brightness. We also boosted the salt and added a bit of MSG to replicate Kewpie's characteristic savory depth.

Before You Begin

Since the oil is a major part of this recipe, use a freshly opened bottle for the best results. This recipe was designed for a food processor; we don't recommend substituting other appliances.

Instructions

Gently stir egg yolks, water, and vinegar in bowl until no streaks of yolk remain. Microwave, stirring gently every 10 seconds, until mixture thickens slightly and registers 160 to 165 degrees, 1 to 2 minutes. Immediately add ¼ cup oil, salt, mustard, sugar, and monosodium glutamate; whisk to combine. (Tiny droplets of oil will float to top of mixture.)

Strain mixture through fine-mesh strainer into bowl of food processor, stirring to help it pass through. With processor running, slowly drizzle in remaining 1¼ cups oil in thin stream, about 2 minutes. Scrape bottom and sides of bowl and process 5 seconds longer. Transfer to airtight container and refrigerate for up to 1 month.