Milly Gaines
Kewpie mayonnaise is a Japanese condiment with a unique blend of ingredients, including egg yolk, vegetable oil, vinegar, and sugar. While it is available in stores and online, some people prefer making it at home to control the ingredients and reduce the calorie count. Kewpie offers reduced-calorie options with 50% fewer calories, and 80% fewer calories, which are well-received by consumers. Making homemade Kewpie mayonnaise involves whisking an egg yolk with vegetable oil, adding other ingredients like vinegar and sugar, and adjusting flavors with garlic or mustard.
| Characteristics | Values |
|---|---|
| Type | Japanese mayonnaise |
| Ingredients | egg yolk, vegetable oil, vinegar, dijon mustard, sugar, rice wine vinegar, MSG, salt |
| Recipe | Place egg yolk in a medium-sized bowl, whisk in vegetable oil drop by drop until combined, then add remaining ingredients |
| Calories | 50% less than regular Kewpie mayonnaise |
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What You'll Learn
Use egg yolk for a creamy texture
Kewpie mayonnaise is made with egg yolks, not whole eggs. This generous use of egg yolks creates a rich and creamy texture and a deep umami taste. The egg yolks also contribute to the spreadable consistency of the mayonnaise.
To make your own Kewpie mayonnaise, you'll need to start by placing an egg yolk into a medium-sized bowl. Start whisking, and add a small drop of vegetable oil. Continue whisking until the oil and egg yolk are completely combined, then add another drop and keep whisking. Keep adding the oil drop by drop until the mixture starts to thicken. This step is important, so don't rush it. Once the egg yolk and oil are thick and well combined, you can start adding the oil a little more generously, but be careful not to add it too quickly, or the mayonnaise might split and curdle.
The reason egg yolks are so important in achieving the right texture is that they act as an emulsifier. In Kewpie mayonnaise, the emulsifier is concentrated in the egg yolks, as the product does not contain egg whites. This higher ratio of emulsifier is one of the reasons why Kewpie mayonnaise has such a unique, creamy texture.
It's worth noting that, while egg yolks are essential, they are not the only ingredient that contributes to the texture. Vegetable oil and vinegar are also key components. Additionally, the processing methods used can significantly impact the final product's texture. For example, the speed of blending and the temperature can affect the consistency of the mayonnaise.
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Add vegetable oil drop by drop
When making Kewpie mayonnaise, it is important to add the vegetable oil drop by drop to the egg yolk at the beginning of the process. This is because the emulsion will form when about a quarter of the oil is added and combined with the egg yolk. If you add the oil too quickly, the mayonnaise will split and curdle. Adding the oil slowly is critical for proper emulsification.
The first step is to place the egg yolk in a medium-sized bowl and whisk constantly. Then, add a small drop of vegetable oil and whisk until the drop is completely combined with the egg yolk. Repeat this process, adding another drop of oil and whisking until combined. Continue this process until the yolks and oil start to thicken.
Once the oil and egg yolk are starting to come together, you can add the oil a bit faster, increasing from drops to a thin stream. However, it is still important to be patient and not add the oil too quickly, as this can cause the mayonnaise to break. Keep whisking vigorously as you add the oil.
As you add the oil and whisk, the mixture will start to come together and thicken, becoming a pale, pudding-like paste. When all of the oil has been added, you can add the rest of the ingredients, such as vinegar, mustard, and salt, to taste. The final product should be thick and creamy.
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Include rice wine vinegar for tang
To make a half-diet version of Kewpie mayonnaise, you can start by using a regular mayonnaise base and adding a splash of rice wine vinegar, dijon mustard, MSG, and sugar to make it taste similar to Kewpie mayo. This is because Kewpie mayo has an array of additional ingredients that give it a unique tangy depth of taste, including rice wine vinegar.
Rice wine vinegar is made by fermenting the sugars in rice into alcohol, and then into acid. It is a type of vinegar made from rice wine in East Asia (China, Japan, and Korea), as well as in Vietnam in Southeast Asia. Chinese rice vinegars are stronger and range in color from clear to various shades of red, brown, and black, and are therefore known as rice wine vinegars. Chinese vinegar is less acidic than its distilled Western counterparts, which are not appropriate substitutes for rice vinegars. The majority of Asian rice vinegars are also milder and sweeter than those typically used in the Western world, with black vinegars being a notable exception. White rice vinegar, for example, is a colorless to pale yellow liquid, more acidic than other Chinese vinegars but still less acidic and milder in flavor than Western vinegars.
In Korean cuisine, rice vinegar is made with either white or brown rice, and glutinous rice may also be used. In some cases, rice wine lees are used to make rice vinegar, and the final product is often called makgeolli-sikcho (rice wine vinegar). Black vinegar is very popular in southern China, with Chinkiang vinegar being considered a great example. It is made with black glutinous rice (also called "sweet rice"), although millet or sorghum may be used instead. It is dark in color and has a deep, almost smoky flavor.
Seasoned rice vinegar is typically used to flavor sushi rice or as part of a vinaigrette in salads. It is made by adding salt and sugar to regular rice wine vinegar. It has a sweet flavor and often contains more calories than rice wine vinegar. It should not be used interchangeably with rice vinegar, which is much milder.
When making your half-diet Kewpie mayo, be sure to add just a small amount of rice wine vinegar to achieve the desired tangy taste. You can always add more to suit your preference, but it's easier to add than to remove!
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Season with dijon mustard
To make half-diet Kewpie mayonnaise, you'll need to season it with Dijon mustard. This type of mustard is considered more sophisticated and has a distinctive, intense, sharp, and complex flavour compared to yellow mustard. It originated in Dijon, a town in Burgundy, France, and its unique flavour comes from white wine or verjuice (the juice of unripe grapes). It is also made with brown and/or black mustard seeds.
When making your own Kewpie mayonnaise, you'll want to add a small amount of Dijon mustard to taste. This will give your mayonnaise a spicy kick and a more dynamic flavour. It is an excellent flavour-boosting ingredient that will enhance your mayonnaise.
If you are looking to make a larger batch of mayonnaise, simply increase the amount of Dijon mustard proportionally. This will ensure that the flavour is not diluted. Remember, you can always add more mustard to taste, but it is difficult to reverse if you've added too much.
When purchasing Dijon mustard, look for well-known brands such as Grey Poupon or Amora's. While traditionally made in France, specifically in the town of Dijon, some brands are now manufactured in neighbouring towns or other countries. Check the ingredients list to ensure it contains brown or black mustard seeds and white wine, which give Dijon mustard its signature flavour.
By adding Dijon mustard to your half-diet Kewpie mayonnaise, you'll be elevating the flavour and creating a more sophisticated condiment. It is a key ingredient that sets Kewpie mayonnaise apart from regular mayonnaise, giving it a spicy and tangy depth. So, don't skip out on the Dijon mustard—it's definitely worth including!
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Sweeten with a bit of sugar
Kewpie mayonnaise is a Japanese condiment with a rich and creamy texture and a tangy depth of taste. It is made with egg yolks, vegetable oil, and vinegar, with additional seasonings like salt, pepper, and sugar. The unique blend of ingredients gives it a refreshing aroma and an "umami" flavour profile.
To make half-diet Kewpie mayo, you can start with the basic Kewpie mayo recipe and make some substitutions to reduce the calories and fat content. Here are the steps, focusing on the step of sweetening with a bit of sugar:
The key to achieving the signature Kewpie mayo taste is to add a bit of sugar. Sugar is one of the ingredients that sets Kewpie mayo apart from regular mayonnaise, giving it a slightly sweeter flavour profile. Start by adding a small amount of sugar, tasting as you go, until you reach the desired level of sweetness. It is important to add the sugar gradually to avoid overpowering the other flavours in the mayonnaise.
Kewpie mayo typically has a higher sugar content than regular mayonnaise, so when making a half-diet version, you can reduce the amount of sugar used to lower the calorie content. However, be mindful that sugar plays a crucial role in balancing the tangy and savoury notes of the other ingredients, so reducing it significantly may impact the overall flavour profile.
When making your half-diet Kewpie mayo, it is recommended to use fine sugar that can easily dissolve in the mixture. This ensures a smooth and homogeneous texture in the final product. You can also experiment with different types of sugar, such as granulated or powdered sugar, to find the variety that best suits your taste preferences.
In addition to sugar, you can also add a small amount of MSG (monosodium glutamate) to enhance the savoury flavour of your half-diet Kewpie mayo. MSG is commonly used in Japanese cuisine to amplify the umami taste, creating a more robust and satisfying flavour profile. However, MSG is optional, and you can omit it if you don't have it on hand or prefer to avoid it.
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