JAPANESE MAYO RECIPE RECIPES

Name: Japanese Mayonnaise Sauce
Prep time: 5 min
Total time: 5 min
Yield: 2 cups
Ingredients: 2 cups mayonnaise; 6 1/2 ounces water; 1 1/2 tablespoons ketchup; 2 tablespoons sugar; 1 dash hot pepper sauce; 2 teaspoons garlic powder; 3/4 teaspoon paprika; 1/4 teaspoon white pepper; 1/4 teaspoon black pepper; 1 pinch salt

JAPANESE MAYONNAISE SAUCE RECIPE - FOOD.COM

Japanese Mayonnaise Sauce Recipe - Food.com image

Make and share this Japanese Mayonnaise Sauce recipe from Food.com.

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 cups

Number Of Ingredients 10

Ingredients

2 cups mayonnaise
6 1/2 ounces water
1 1/2 tablespoons ketchup
2 tablespoons sugar
1 dash hot pepper sauce
2 teaspoons garlic powder
3/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 pinch salt

Steps:

In blender or food processor combine the following:
mayonnaise.
water.
ketchup.
sugar.
hot pepper sauce.
garlic powder.
paprika.
white pepper.
black pepper.
salt.
Blend until smooth.

Nutrition Facts : Calories 990.5, FatContent 78.7, SaturatedFatContent 11.6, CholesterolContent 61.1, SodiumContent 1883, CarbohydrateContent 74.7, FiberContent 0.8, SugarContent 30.3, ProteinContent 3

JAPANESE MAYONNAISE | JUST A PINCH RECIPES

Japanese Mayonnaise | Just A Pinch Recipes image

This recipe is meant to be a clone for the Kewpie brand Japanese mayonnaise. As for the oil, the Kewpie brand uses a combination of soybean and canola oils while others tend to use generic vegetable oil. A milder flavored oil is best. Fresh lemon juice provides a brighter flavor than any type of vinegar so it is used here. There is only one important technique in making good mayonnaise and that is to drizzle in the oil slowly to keep the mixture emulsified! I have not made this yet so don't know how it actually compares to the Kewpie mayo.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Other Sauces

Prep Time 10 minutes

Yield 1

Number Of Ingredients 8

Ingredients

1 cup(s) soybean oil (may substitute vegetable oil or canola oil)
2 - egg yolks
1 tablespoon(s) rice vinegar
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) salt
1/8 teaspoon(s) karashi hot mustard, optional
pinch(es) white sugar, optional
1/2 teaspoon(s) msg (ajinomoto), optional

Steps:

Using a blender, immersion blender or small food processor, pour the egg yolks into the mixing bowl.
Add the salt, mustard, sugar and ajinomoto (if using).
Cover with the lid and blend on medium speed for five seconds. Add the juice and vinegar, and blend again for ten seconds. Then, using the funnel entry of the food processor or the open hole on the blender lid, slowly drizzle in the soybean or vegetable oil while keeping the blender speed on medium-high. The mixture will emulsify and turn thick and creamy in one minute or two.
Taste it and adjust for personal preference. You can add more vinegar, lemon juice, sugar or mustard, for example.
Store your homemade mayonnaise in a covered container in the refrigerator. Use it within three days. Do not freeze.

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