My Kewpie mayo isn't thickening up - what am I doing wrong?

Make sure you're moving the immersion blender slowly up the jar, blending as you go. If it's still not thickening, try adding a little more aquafaba before blending again. You also need to make sure you're using a narrow jar that just fits the head of your immersion blender. It needs to be submerged in the liquid. If it's not, you'll struggle to emulsify and thicken the mayo.

How long does homemade Kewpie mayo last?

I find this mayo lasts for at least three weeks when stored in the fridge. It's much more stable than its eggy sister, which is another brilliant reason why this version is better. If you do find it separates a bit in the fridge, just give it a quick stir and that should combine it again.

How can I use the Kewpie mayo?

It's PERFECT slathered on fluffy steamed bao buns , or drizzled over this salmon sushi bake , baked salmon poke bowls or grilled chicken poke bowls . You could also serve it alongside your favorite pizza for dipping (try this five minute Greek yogurt pizza dough for your crust) or use it as part of the sauce in these smash chicken Caesar tacos or smash banh mi tacos . Or, anywhere you'd use regular mayo!

Instant Egg-Free Kewpie Mayo

Description

Forget raw eggs and the hassle of slowly drizzling oil – this instant, foolproof Kewpie mayo comes together in seconds with just one jar and an immersion blender. It’s rich, creamy, loaded with umami and totally egg-free. Honestly? It’s better (and more affordable!) than store-bought.

Ingredients

Units Scale

For the Kewpie mayo -

1/3 cup aquafaba (liquid from a can of chickpeas)
1 tablespoon rice wine vinegar
1 teaspoon white miso paste
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon MSG
1 cup neutral oil (avocado, canola or sunflower oil, not olive oil)

Equipment you'll need -

An immersion (stick) blender. Check the notes below the recipe for how to make it using a blender, food processor or by hand if you don't have one.
A narrow jar or jug. This must snugly fit the head of your immersion blender for the recipe to work and for the mayo to emulsify properly. If the container is too wide, the blender won't be able to do its job.

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Instructions

Add your ingredients to a jar. In a narrow, wide-lipped glass jar or jug, add ⅓ cup aquafaba, 1 tablespoon rice wine vinegar, 1 teaspoon white miso paste, 1 teaspoon Dijon mustard, ½ teaspoon salt, ½ teaspoon MSG and 1 cup of neutral oil.
Prepare your immersion blender. Place the head of your immersion blender at the very bottom of the jar, ensuring it’s fully submerged in the liquid. The jar should be just wide enough to snugly fit the blender head. If it’s too wide, the mayo won’t emulsify properly.
Turn on the blender and slowly lift. With the blender running, slowly lift it upwards through the mixture. As you do, you’ll see it transform into a thick, creamy white mayo. Pulse the blender up and down once or twice at the end to make sure all the oil is fully incorporated. This process should take just 10 to 15 seconds.
Taste and tweak. Remove the blender and give your mayo a quick taste. Adjust the seasoning with a pinch more salt or sugar if needed. Your Kewpie mayo is now ready to use!

Notes

MAKE IT WITH A FOOD PROCESSOR OR REGULAR BLENDER: Add all the ingredients except the oil to the bowl. With the machine running on low, slowly drizzle in the oil in a thin stream until the mayo thickens. Scrape down the sides and blend again to fully emulsify into a thick, creamy mayo.

MAKE IT BY HAND: This one is a bit of a workout! Add all the ingredients (except the oil!) to a mixing bowl. Whisk the ingredients so they’re well incorporated, then slowly add the oil (it’s easiest to pour it from a lipped jug), just a few drops at a time to start, whisking constantly. As it thickens, you can add the oil in a faster stream, still whisking all the way. Keep whisking as the creamy, white mayo forms!

MAYO DIDN’T THICKEN? Your jar may have been too wide. The blender head needs to fit snugly and be fully covered by the ingredients. Try adding another tablespoon of aquafaba and blending it again.

STORAGE INSTRUCTIONS: Transfer your mayo to a clean, airtight jar or container and store it in the fridge. A glass jar works best for freshness – this is why I like blending it in a glass jar that has a lid! It’ll keep well for at least 3 weeks in the fridge. Give it a stir before using it – you might notice a little oil separation occurs, but this is normal! Just give it a mix and it’ll be smooth and creamy again. Always use a clean spoon when you’re scooping the mayo from the jar – this will help with any cross-contamination and ensure it keeps longer.

Prep Time: 5
Category: sauces
Method: immersion blender
Cuisine: japanese

Nutrition

Serving Size: 1 tablespoon
Calories: 86
Sugar: 0g
Sodium: 111.6mg
Fat: 9.9g
Saturated Fat: 8.1g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 0.1g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg