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Homemade Kewpie Mayo
Feinauer Family Recipe

Homemade Kewpie Mayo

From the kitchen of Ben Feinauer
Prep5 mins
Cook0 mins
Total5 min
Yield12 servings

Ingredients

Scaled for 12 servings · Tap an ingredient to check it off

Directions

Prep 5 mins · Cook 0 mins · Total 5 min

  1. Step 1
    Bring the eggs to room temperature before separating the yolks and whites.
  2. Step 2
    Add the yolks to a mason jar along with a splash of rice vinegar, the juice of 1/2 a lemon, a heaping tsp of Dijon mustard, and pinches of salt, MSG, and sugar.
  3. Step 3
    Add the neutral oil to the jar.
  4. Step 4
    Use an immersion blender to whip until smooth and creamy, about a minute or so.
  5. Step 5
    Use immediately, or store in an airtight container in the fridge for up to a week.

Tips for success

  • MSG is essential for this recipe to truly emulate authentic Japanese Kewpie mayo.
  • Make sure the eggs are at room temperature before separating to help the emulsion form properly.

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Main photoFrom Ben Feinauer
By Ben FeinauerOct 25, 2026

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Feinauer Family Recipe

Homemade Kewpie Mayo

From the kitchen of Ben Feinauer

Prep: 5 mins·Cook: 0 mins·Yield: 12 servings

Ingredients

  • 3 egg yolks (room temperature)
  • 1 splash rice vinegar
  • ½ lemon lemon juice
  • 1 tsp Dijon mustard (heaping)
  • 1 ¼ cups neutral oil (such as avocado oil)
  • 1 pinch salt
  • 1 pinch MSG
  • 1 pinch sugar

Directions

  1. Bring the eggs to room temperature before separating the yolks and whites.
  2. Add the yolks to a mason jar along with a splash of rice vinegar, the juice of 1/2 a lemon, a heaping tsp of Dijon mustard, and pinches of salt, MSG, and sugar.
  3. Add the neutral oil to the jar.
  4. Use an immersion blender to whip until smooth and creamy, about a minute or so.
  5. Use immediately, or store in an airtight container in the fridge for up to a week.

Cook's Notes

  • MSG is essential for this recipe to truly emulate authentic Japanese Kewpie mayo.
  • Make sure the eggs are at room temperature before separating to help the emulsion form properly.