A spoon scooping creamy Japanese mayo from a glass jar labeled Japanese Mayo, with a squeeze bottle in the background on a wooden board.

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Homemade Japanese Mayonnaise at a Glance

Japanese mayonnaise (マヨネーズ), better known as Kewpie mayo, is a staple in Japanese households. Made with egg yolks and mild vinegar, it has a thicker, custard-like texture and savory-sweet tang compared to American mayo, which typically uses whole eggs and sharper distilled vinegar.

Why You’ll Love It

  • Even mayo skeptics write to tell me they like Japanese mayo. Its tangy umami and creamy texture are nothing like the American kind.
  • Custard-like texture from egg yolks only. It gives this mayonnaise a thick, velvety body that whole-egg American mayonnaise cannot match.
  • A retested yolk to oil ratio holds the emulsion together so every batch comes out as smooth, creamy mayo without separating.
Jump to Recipe

“おいしい！Wow, this tastes just like Kewpie mayo! And it’s easy to make too! Now on to the macaroni salad recipe!”

Laura

My Recipe Story

I first shared this recipe in 2017. Back then, Japanese mayo was hard to find in US stores, and homemade recipes were rare. Many readers asked for a version with the same creamy texture, subtle sweetness, and rich umami.

Since then, your feedback helped me retest the recipe and learn why some emulsions failed. I discovered three changes that made the difference:

Machine speed: My original recipe used the “Stir” setting on my old Cuisinart blender/food processor. Most standard food processors need high speed to emulsify the oil and egg yolk, which has been updated in this version.

Oil choice: Not all neutral oils work equally. Thick oils feel heavy, and unrefined oils resist emulsifying, even turning bitter at high speeds. The updated recipe now calls for thin, fast-flowing refined oils like canola, safflower, or refined grapeseed/avocado oil.

Adjusted ratios: I tweaked the egg yolk-to-oil ratio for a more reliable emulsion. I kept the dashi powder for extra umami, but it’s now optional. Too much can make the mayo taste fishy.

If you enjoy making sauces from scratch, try my Homemade Tonkatsu Sauce, Homemade Eel Sauce, and Homemade Ponzu Sauce next!

A glass jar labeled Japanese Mayo sits on a wooden board. A hand holds a small spoon with mayo above the jar. A squeezable bottle with a red cap is in the background.

Key Ingredients for Japanese Mayonnaise

You’ll need egg yolks, Dijon mustard, neutral oil, kosher salt, sugar, dashi powder, rice vinegar, and fresh lemon juice.

  • Pasteurized egg yolks – Yolks alone give the mayo a rich, custard-like texture. Buy pasteurized eggs, or pasteurize them at home with an immersion circulator. See my How to Pasteurize Eggs at Home post.
  • Neutral oil – Choose a thin, fast-flowing refined oil like canola, safflower, or refined grapeseed or avocado oil. Skip extra virgin olive oil and unrefined vegetable oil blends (corn or soybean). They have a greasy mouthfeel and turn bitter when blended at a high speed.
  • Dijon mustard – Don’t skip this! Its natural lecithin and mucilage compounds help the egg yolks hold tiny oil droplets to stabilize the emulsion. It also balances the overall flavor. Yellow mustard works 1:1.
  • Rice vinegar (unseasoned) – Milder than distilled white vinegar, it adds a subtle tang without any harsh acidity. Champagne vinegar also works.
  • Dashi powder (optional) – Boosts umami to mirror store-bought Kewpie. Substitute with a pinch of MSG (Ajinomoto), or leave it out.

Find the printable recipe with measurements below.

Jump to Recipe
A glass jar labeled Japanese Mayo sits on a small wooden board. Nearby are a wooden spoon, a squeeze bottle, a fabric napkin, and another jar of mayonnaise. The setting is bright and clean.

How to Make Kewpie Mayo—Two Ways

With a Food Processor

  1. Blend the base and first 1/3 of oil. Process the room-temperature egg yolks and Dijon mustard in a small food processor until combined. With the motor on high, slowly drizzle in the first ⅓ of the oil to form a thick emulsion.
  2. Add the seasonings and second 1/3 oil. Add the salt, sugar, and optional dashi powder. Process until combined. With the processor running, slowly stream in the second ⅓ of oil.
  3. Add the acids and last 1/3 of the oil. Add the rice vinegar and lemon juice and process until smooth. With the motor running, pour in the remaining ⅓ of oil.
  4. Finish and taste. Process on high speed until the mayonnaise is smooth, glossy, and thick. Give it a quick stir, adjusting the seasoning if needed.
Close-up of hands using a food processor to blend Japanese mayonnaise on a wooden table. The lid is partially transparent, showing the creamy contents inside.
A person pours oil from a measuring cup into a running food processor filled with japanese mayonnaise mixture on a wooden table.
A person pours dashi powder from a small bowl into a food processor containing japanese mayonnaise with their other hand holding the processor lid open.
A person pours oil from a measuring cup into a food processor blending japanese mayonnaise mixture, on a wooden surface.
A person pours lemon juice from a small glass bowl into a food processor blending japanese mayonnaise mixture, on a wooden countertop.
A person pours oil from a measuring cup into a blender filled with a creamy japanese mayonnaise mixture on a wooden surface.
A food processor filled with smooth Japanese mayonnaise—sits on a wooden counter. The lid is off, and some batter is visible on the rim.

With an Immersion Blender

  1. Layer the ingredients. Add the room-temperature egg yolks, mustard, vinegar, lemon juice, salt, sugar, and optional dashi powder to a tall jar. Pour the oil on top and let settle for 1 minutes so the heavy liquids sink to the bottom.
  2. Blend and emulsify from the bottom. Place the blender against the bottom of the jar covering the egg yolks. Blend on high without moving for 10 seconds until creamy. Slowly pull the blender up and down for a few seconds to incorporate the remaining oil.
  3. Finish and check. Stir gently with a spoon until smooth and even. Adjust the seasoning if needed.
A glass measuring cup pours oil into a glass bowl containing two cracked eggs and a dollop of Japanese mayonnaise on a wooden surface.
An immersion blender is mixing creamy Japanese mayonnaise ingredients in a glass jar on a wooden surface.
A hand holds a glass jar while using an immersion blender to mix a creamy homemade Japanese mayonnaise—on a wooden surface.
A person stirs Japanese mayonnaise, in a glass jar with a white spatula on a wooden surface.
Namiko Hirasawa Chen

Nami’s Recipe Tips

Keep these tips in mind for the best results every time.

  • Use a 3-cup food processor – In a standard (7–14 cup) food processor, the yolks sit below the blades and won’t emulsify. A mini 3-cup food processor lets the blades reach them. Otherwise, double the recipe or use an immersion blender.
  • Use room-temperature egg yolks – Cold yolks can make it harder for the oil and egg yolk to emulsify, increasing the risk of separation.
  • Choose a light, refined oil – I recommend high-quality canola, safflower, or refined grapeseed or avocado oil. Thick or unrefined oils like extra virgin olive oil feel greasy and turn bitter when blended.
  • Use both rice vinegar and lemon juice – Rice vinegar adds mild sweetness, and lemon juice adds a bright, clean edge. Together, they cut the richness without tasting too sour. It creates the most authentic Kewpie mayo flavor.
A glass jar labeled Japanese Mayo filled with creamy mayonnaise sits on a wooden board, with a tube of mayo and kitchen utensils nearby.
A wooden spoon scoops creamy Japanese mayo from a clear glass jar labeled Japanese Mayo, with a squeeze bottle and lid nearby on a wooden board.
  • Blend on high speed – High speed breaks the oil into tiny droplets for a stable emulsion. Avoid the pulse or low settings.
  • Add the oil in 3 portions – Slowly drizzle each portion in a thin, steady stream so the yolks can absorb it. Adding it all at once overwhelms the yolks, and separates the emulsion.
  • Hold the immersion blender at the bottom – If using an immersion blender, hold the immersion blender flat over the yolks at the bottom of the jar, blending on high for 10 seconds before lifting. This helps the blades pull in the dense egg mixture first so the emulsion forms almost immediately.
A person pours water from a measuring cup into a food processor blending a yellow japanese mayonnaise mixture, on a wooden surface.
A hand blender is blending eggs, oil, and other ingredients in a glass jar on a wooden surface to make homemade Japanese mayonnaise.
  • Stop as soon as the mayo comes together – Homemade mayonnaise comes together quickly. Overprocessing can heat the mixture and cause the emulsion to break.
  • Rescue broken mayonnaise – If the mayo separates, add 1 egg yolk (or 1 teaspoon warm water) to a clean bowl or jar. Slowly blend in the broken mayo one spoonful at a time until thick and creamy.

Storage Tips

To store: Transfer the mayo to an airtight jar or glass bowl. Press plastic wrap directly onto the surface, then seal with a lid. This blocks air and keeps a rubbery skin from forming so your mayo will be fresh, smooth, and creamy. It will keep for 4–5 days.

Store in the main compartment, not the door, since the temperature swings each time you open it. Avoid the back wall and cold-air vent, where it can partially freeze and separate.

Do not freeze: Freezing will break the emulsion. Once thawed, the oil and liquid separate into a watery mess.

A glass container filled with a creamy, pale yellow substance—reminiscent of smooth Japanese mayonnaise—partially covered with clear plastic wrap, sits on a wooden surface.
A glass bowl of creamy custard, enhanced with a touch of Japanese mayonnaise, sits covered with plastic wrap on a wooden surface.

Variations

Here are a few easy ways to customize this recipe or adapt it for different diets.

  • Make my quick shortcut version. If you’re in a pinch, transform Western mayonnaise into a Japanese-style version. For 1 cup of American mayo, whisk in 2 tablespoons of rice vinegar and 1 tablespoon of sugar.
  • Make it spicy. Mix in sriracha sauce and fresh lime juice to create a vibrant, spicy mayo. I love using it on fusion sushi, sandwiches, rice bowls, and tacos for a kick of heat. Check out my easy Homemade Spicy Mayo Recipe for using in my Dragon Roll Recipe.
A white bowl containing spicy mayo.
A white plate containing a Dragon Roll.
  • Make mentaiko (spicy cod roe) mayo. Fold in 1 to 2 tablespoons of skinned mentaiko or tarako. It creates a rich, savory spread that is incredible on toast, onigiri (rice balls), or roasted potatoes.
  • Make miso or wasabi mayo. Whisk in 1 tablespoon of Japanese miso paste or a small dab of freshly grated wasabi for a spicy, savory dip for fresh vegetable sticks or grilled meat.
  • Make it vegan. I’ve never made vegan Japanese mayonnaise myself, but my friend Lisa has a great recipe for it. See Lisa’s Vegan Japanese Mayonnaise recipe.

Ways to Use Japanese Mayo

Japanese mayonnaise is incredibly versatile. We use it for sandwiches, rice bowls, salads, sushi, and even pizza. Growing up in Japan, I even ate my salad with a dollop of Kewpie mayo! Here are some of my favorite ways to use it:

Tamago Sando - Japanese Egg Salad Sandwich on a plate along with salad.
A bowl of Japanese potato salad with visible chunks of potato, ham, boiled egg, cucumber, and carrot, placed on a rustic plate beside wooden utensils and a beaded decoration.

FAQ

What is Kewpie Mayo?

Kewpie mayo is the flagship brand of Japanese mayonnaise, famous for its signature soft squeeze bottle with a red cap and doll logo. It was created in 1925 by Toichiro Nakashima, the founder of Kewpie Corporation. After he first noticed mayonnaise in the potato salad he was served in America, he decided a yolk-only version would better suit Japanese tastes.

Kewpie Japanese Mayonnaise | Easy Japanese Recipes at JustOneCookbook.com

The name Kewpie has become synonymous with Japanese mayonnaise itself. For more information, read my guide to Japanese Mayonnaise (Kewpie Mayo).

Can I make a smaller portion of this recipe?

I don’t recommend scaling down this recipe for a food processor. The full batch is calibrated for a mini 3-cup food processor—reducing the ingredients further causes the egg yolks to sit below the blades where they won’t catch or emulsify. If you want a half portion, stick to the immersion blender method in a tall, narrow jar.

Why didn’t my mayo emulsify?

You may have added the oil too quickly if your mayonnaise didn’t come together. Make sure to drizzle it in a slow, thin, steady stream while running the food processor on high speed. Additionally, make sure your egg yolks are at room temperature and avoid using thick or unrefined oils (like extra virgin olive oil and vegetable oil). They are more viscous and contain compounds that resist emulsifying.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Homemade Japanese Mayonnaise (Kewpie Mayo)

4.88 from 624 votes
by Namiko Hirasawa Chen
A mason jar of homemade Japanese mayonnaise next to a bottle of Kewpie mayonnaise.
Make authentic Japanese mayonnaise (Kewpie mayo) at home with egg yolks, rice vinegar, and a touch of dashi! Rich, creamy, and foolproof using a food processor or immersion blender.
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Equipment

Prep: 5 minutes
Total: 5 minutes

Ingredients 
 

Servings: 1 cup (240 ml)
  • 2 large egg yolks (room temperature; use store-bought pasteurized eggs or follow how to pasteurize eggs)
  • 1 tsp Dijon mustard (see Notes below for substitute)
  • 1 cup neutral oil (use lightweight, flavorless oil such as canola, safflower, or refined grapeseed/avocado oil; see Notes for details)
  • 1 tsp Diamond Crystal kosher salt (use half for Morton or table salt)
  • 2 tsp sugar
  • ¼ tsp dashi powder (optional)
  • 1 Tbsp rice vinegar (unseasoned) (use half if you substitute distilled white vinegar or white wine vinegar)
  • 1 Tbsp fresh lemon juice

Instructions

  • Gather all the ingredients. Proceed with one of the following two methods.
    Eight small glass bowls and one large measuring cup contain ingredients on a wooden surface, including oil, salt, mustard, vinegar, sugar, sesame seeds, seasoning, and two egg yolks.

With a Food Processor

  • Blend the Base: Add 2 large egg yolks and 2 large egg yolks to a 3-cup food processor. Process until well combined.
    Nami's Tip: Don't halve this recipe in a food processor. A half batch sits below the blades and never emulsifies. If you want a smaller amount, use an immersion blender in a tall jar or whisk it by hand.
    Three-panel image: egg yolks and mustard added to a food processor, then mixed. Second panel shows a hand holding the lid as ingredients blend. Last panel shows the blended egg yolk mixture in the processor.
  • Add the First Portion of Oil: With the food processor running on high speed (or the standard "on" setting if your machine has only one speed), slowly drizzle in the first third (⅓) of 1 cup neutral oil through the feed tube until emulsified. Stop the machine, open the lid, and check that the mixture is thick and properly emulsified.
    Nami's Tip: Adding oil in 3 portions allows the egg yolks time to absorb it. Adding all the oil at once overwhelms the egg base, causing it to separate.
    Two images: On the left, oil is being poured into a food processor with a egg yolk mixture. On the right, the creamy egg yolk mixture is shown blended inside the food processor.
  • Mix in the Dry Ingredients: Add 1 cup neutral oil, 2 tsp sugar, and 1 tsp Diamond Crystal kosher salt, then process until fully incorporated.
    Three steps show adding salt, sugar, and dashi powder to a yolk mixture in a food processor, with hands holding small glass bowls above the mixture on a wooden table.
  • Add the Second Portion of Oil and Rice Vinegar: With the processor running, gradually drizzle in the second third (⅓) of the oil through the feed tube, followed by 1 Tbsp rice vinegar.
    Two images show hands making a mayo in a food processor. In the first, oil is poured from a measuring cup. In the second, a spoon adds an ingredient through the lid opening. Both are on a wooden surface.
  • Add the Lemon Juice: Pour 2 tsp sugar through the feed tube (make sure no seeds or pulp block the opening). Stop the machine, open the lid, and scrape down the sides with a spatula.
    Three panels show a person adding lemon juice, pressing the lid, and scraping the creamy mixture from a food processor while making a recipe.
  • Add the Final Portion of Oil and Finish: With the processor running, slowly pour in the final third (⅓) of the oil until smooth and fully emulsified.
    Stop the machine, then check that the mayonnaise is thick, smooth, and glossy. Give it a quick stir and it is ready to serve. See below for how to store it.
    Nami's Tip: Taste the mayonnaise and adjust the flavor with an extra squeeze of fresh lemon juice, a pinch of salt, or a splash of rice vinegar to suit your preference.
    A person pours oil into a running food processor filled with mayo. Next to it, the blended, smooth mixture in the same food processor is shown from above on a wooden surface.

With an Immersion Blender

  • Mix the Dry Ingredients: In a small bowl, combine 1 cup neutral oil, 2 tsp sugar, and 1 tsp Diamond Crystal kosher salt.
    Two hands hold three small bowls with dashi powder, sugar, and salt over a wooden surface. In the second image, a hand stirs the dashi and sugar together in a glass bowl with a spoon.
  • Layer the Ingredients in a Jar: Add 2 large egg yolks, 2 large egg yolks, 1 Tbsp rice vinegar, and 2 tsp sugar to a tall jar.
    Sprinkle the dry ingredient mixture evenly on top, then slowly pour in 1 cup neutral oil and let it settle for 1 minute.
    Nami's Tip: Resting for 1 minute allows the heavy egg yolk and acid mixture to sink to the bottom while the lighter oil floats to the top.
    Three-panel image: Cracking eggs into a jar, adding salt, then pouring oil into the jar, all on a wooden surface with hands visible in each step.
  • Emulsify the Mixture: Press the immersion blender firmly against the bottom of the jar, covering the egg yolks.
    Turn it on high and hold it at the bottom for 10 seconds without moving it.
    Once a creamy emulsion forms, gently move the blender up and down for about 5 seconds. Avoid overblending.
    Nami's Tip: Covering the egg yolks helps the blades pull in the egg mixture first, so the emulsion forms almost immediately.
    Three side-by-side photos show a hand blender mixing ingredients in a glass jar. The mixture changes from separated liquids to a thick, creamy consistency. A hand steadies the jar in the final image.
  • Check and Finish: Lift the blender to check the consistency. Give the mayonnaise a quick stir with a spoon to ensure it's evenly mixed. It is ready to serve.
    Nami's Tip: Taste the mayonnaise and adjust the flavor with an extra squeeze of fresh lemon juice, a pinch of salt, or a splash of rice vinegar to suit your preference.
    Two images: One shows a hand holding an immersion blender with thick mayonnaise. The other shows a hand stirring creamy mayonnaise in a glass jar with a spatula, all on a wooden surface.

To Store

  • Transfer the mayonnaise to an airtight jar and press a piece of plastic wrap directly onto the surface before sealing with a lid. Store it in the main compartment of your refrigerator (avoid the door) for up to 4–5 days.
    Do not freeze as it breaks the emulsion, causing the oil and liquids to separate into a watery mess when thawed.
    Nami's Tip: Pressing plastic wrap directly against the surface keeps air out, even when using a deep jar. This prevents a rubbery skin from forming and keeps the mayo smooth, fresh, and creamy.
    Three images show a glass jar with creamy Japanese mayonnaise—first covered with plastic wrap, then sealed with a lid.

Notes

Use room temperature yolks: Cold yolks resist emulsifying, so the mayo may break or stay runny. If you’re short on time, submerge the whole eggs in warm water for 5 minutes.
Don’t skip mustard: It contains natural compounds (lecithin and mucilage) that act as an extra “glue” alongside egg yolks. It helps trap the oil droplets, preventing the mayonnaise from breaking or turning runny.
Mustard substitutions: Dijon mustard provides the best balance of flavor and smooth emulsification. You can substitute it 1:1 with yellow mustard. 
Choose the right oil: I use a thin, fast-flowing refined oil like canola, safflower, or refined grapeseed or avocado oil. Avoid thick or unrefined oils like extra virgin olive oil or vegetable oil blends (corn and soybean). They feel greasy and turn bitter at high speed.
Use both rice vinegar and lemon juice: Rice vinegar adds mild sweetness, and lemon juice adds a bright, clean edge. Together, they cut the richness without tasting too sour. It creates the most authentic Kewpie mayo flavor.
Blend on high speed: Run the processor on high (or the standard “on” setting). High speed breaks the oil into tiny droplets for the yolks to trap. Low or pulse settings are too slow.
If your food processor has no feed tube: No problem! Pause the machine, add the oil portion, close the lid, and blend on high again.
How to rescue broken mayo: Add 1 pasteurized egg yolk (or 1 tsp warm water) to a clean jar or bowl. Blend in the broken mayo one spoonful at a time until thick and creamy.

Nutrition

Serving: 1cup, Calories: 1495kcal, Carbohydrates: 6g, Protein: 3g, Fat: 169g, Saturated Fat: 135g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Cholesterol: 195mg, Sodium: 695mg, Potassium: 37mg, Fiber: 1g, Sugar: 5g, Vitamin A: 264IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 1mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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Editor’s Note: This post was originally published on December 5, 2017. It was republished with more helpful content on April 1, 2025,  and updated on September 30, 2026, with a retested and revised recipe, a second immersion blender method, more helpful success tips, and new images.