Japanese Mayonnaise (Kewpie Style)
Japanese mayonnaise (Kewpie style) is a rich, silky condiment made with egg yolk, dashi stock, cider vinegar and grapeseed oil. The Thermomix TM7 emulsifies the oil steadily into the yolk base, creating a stable, glossy sauce that never splits, ready in minutes.
About this recipe
Japanese mayonnaise Kewpie style in the Thermomix TM7 brings that iconic umami-packed squeeze-bottle flavour straight into your own kitchen. If you have been searching for a Japanese mayonnaise recipe that actually tastes like the original, this version relies on egg yolk, dashi stock, cider vinegar, Dijon mustard and grapeseed oil to deliver the signature tangy-sweet richness. The all-in-one kitchen machine emulsifies the oil slowly and steadily into the yolk base, which is the exact technique that prevents the sauce from splitting and gives it that thick, glossy, pourable texture. Dashi stock is the secret behind the savoury depth, something regular mayonnaise simply lacks. Serve it with sushi rolls, drizzle it over okonomiyaki, use it as a dip for crispy karaage or plain oven fries, or spread it on a sandwich for an instant upgrade. It works beautifully for a quick weeknight dinner accompaniment or a weekend Japanese feast, and it stores well in the fridge for several days.
Preparation tips
- Let all ingredients come to room temperature before starting, as a cold egg yolk emulsifies far less willingly with the grapeseed oil and the sauce may stay runny instead of thick and glossy.
- Add the grapeseed oil very gradually onto the rotating blades so it incorporates slowly into the egg yolk and dashi base; pouring too quickly is the most common cause of a split mayonnaise.
- For a more authentic Kewpie flavour, use kombu-based dashi stock and a pinch extra of sugar; if you cannot find dashi, a small pinch of monosodium glutamate dissolved in the cider vinegar works as a substitute.
Recipe variations
- Lactose-free and gluten-free by nature: simply verify that your Dijon mustard and dashi stock are certified gluten-free, and this Japanese mayonnaise stays suitable for guests with lactose or gluten intolerance.
- Spicy variation: add a teaspoon of sriracha or a pinch of cayenne pepper to the finished Kewpie-style mayonnaise and pulse briefly for a fiery dipping sauce that pairs wonderfully with karaage and sweet potato fries.
Thermomix TM7 Benefits
- Weigh the grapeseed oil directly into the mixing bowl so the built-in scale guarantees the exact ratio needed for a stable Kewpie-style emulsion.
- The TM7 whisks the egg yolk with Dijon mustard into a pale, thick base before any oil is added, preventing separation later.
- Grind sea salt and sugar finely so they dissolve completely in the cider vinegar, giving the Japanese mayonnaise a smooth, grit-free finish.
- Precise mixing blends the dashi stock evenly through the yolk base, distributing that essential umami flavour in every spoonful.
- Steady emulsifying incorporates the oil slowly into the egg yolk mixture, producing a thick, glossy sauce that never splits by hand.
Ingredients
- cider vinegar
- dashi stock
- grapeseed oil
- Dijon mustard
- sugar
- fine sea salt
- egg yolk