Wasabi Kewpie Mayo
Equipment
- Blender, immersion blender, or whisk Any of these will work. A blender makes it easy, but you can totally whisk it by hand.
- Mixing bowl If going old school with a whisk
- Measuring spoons and cup Accuracy helps with emulsifying
- Glass jar or airtight container For storing your mayo in the fridge
Ingredients
- 1 egg yolk – at room temperature key for emulsifying
- 1 teaspoon Dijon mustard – helps with emulsification and adds a little zip
- 1 tablespoon rice vinegar – for that authentic Japanese tang
- 1 cup neutral oil – like canola vegetable, or grapeseed
- 1 teaspoon sugar – balances out the vinegar and heat
- 1/2 teaspoon salt
- 1 tablespoon mirin – optional but adds a gentle sweetness
- 1 tablespoon wasabi paste – adjust to taste depending on your heat preference
- 1 teaspoon lemon juice – brightens the whole mix
Instructions
Start your emulsion
- In a blender or mixing bowl, combine the egg yolk, Dijon mustard, rice vinegar, sugar, salt, and mirin (if using). Blend or whisk until smooth.
Add oil slowly
- While blending (or whisking), slowly drizzle in the oil. Start with a few drops at a time to help the emulsion form, then gradually increase to a thin stream.
Finish with flavor
- Once thick and creamy, blend in the wasabi paste and lemon juice. Taste and adjust salt or wasabi as needed.
Store it
- Transfer to a clean jar and refrigerate. It’ll thicken more as it chills and stays good for about a week.