Kewpie Mayonnaise Recipe

Silken tofu: A soft, smooth type of tofu that provides a creamy base for the mayonnaise.

Rice vinegar: A mild vinegar made from fermented rice, adding a subtle tang to the mayonnaise.

Sugar: Adds a touch of sweetness to balance the tanginess.

Salt: Enhances the overall flavor of the mayonnaise.

Vegetable oil: Helps to emulsify and create the creamy texture of the mayonnaise.

Dijon mustard: Adds a slight sharpness and depth of flavor to the mayonnaise.

When blending the silken tofu and other ingredients, make sure to start at a low speed to ensure everything is well-incorporated before gradually increasing the speed. This helps to create a smoother texture. Additionally, when adding the vegetable oil, pour it in a slow, steady stream to allow for proper emulsification, which is key to achieving that creamy consistency typical of Kewpie mayonnaise.

• Silken tofu - Substitute with cashew cream: Cashew cream provides a creamy texture and neutral flavor, making it a great base for vegan mayonnaise.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, making it a suitable replacement.

• Sugar - Substitute with maple syrup: Maple syrup adds a touch of sweetness and is a natural sweetener, maintaining the vegan aspect of the recipe.

• Salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral profile, enhancing the overall taste.

• Vegetable oil - Substitute with avocado oil: Avocado oil has a neutral flavor and is rich in healthy fats, making it a great alternative for a creamy consistency.

• Dijon mustard - Substitute with yellow mustard: Yellow mustard has a similar tangy flavor and can be used to achieve the same taste profile in the mayonnaise.

• To keep your Kewpie mayonnaise fresh and flavorful, store it in an airtight container. Glass jars with tight-fitting lids work best.
• Place the container in the refrigerator. The cool temperature helps maintain the texture and taste of the mayonnaise.
• For optimal freshness, consume the mayonnaise within 1-2 weeks. Homemade versions lack preservatives, so they have a shorter shelf life than store-bought varieties.
• If you need to freeze the mayonnaise, pour it into a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date to keep track of its age. Frozen mayonnaise can be stored for up to 2 months.
• When ready to use, thaw the mayonnaise in the refrigerator overnight. Avoid thawing at room temperature to prevent spoilage.
• After thawing, give the mayonnaise a good stir to restore its creamy consistency. If it separates, a quick blend can help re-emulsify it.
• Avoid refreezing mayonnaise once it has been thawed, as this can affect its texture and flavor.

• For a quick and easy method, place the kewpie mayonnaise in a microwave-safe bowl. Heat it on low power for 10-15 seconds, stirring halfway through to ensure even warming. Be cautious not to overheat, as it can alter the texture.

• If you prefer a more controlled approach, use a double boiler. Place the kewpie mayonnaise in a heatproof bowl over a pot of simmering water. Stir continuously until it reaches the desired temperature. This method helps maintain the creamy consistency.

• For a gentle reheating method, transfer the kewpie mayonnaise to a small saucepan. Warm it over low heat, stirring frequently to prevent separation. This method is ideal for maintaining the smooth texture.

• If you have a sous-vide machine, place the kewpie mayonnaise in a vacuum-sealed bag and submerge it in a water bath set to 120°F (49°C). Heat for 10-15 minutes, massaging the bag occasionally to ensure even warming. This method preserves the original texture and flavor.

• For a quick stovetop method, place the kewpie mayonnaise in a small skillet over low heat. Stir constantly until it is warmed through. This method is fast but requires close attention to avoid overheating.

• Blender: Use this to blend the tofu, rice vinegar, sugar, salt, and mustard until smooth.

• Measuring cups: These are essential for accurately measuring the tofu and vegetable oil.

• Measuring spoons: Use these to measure out the rice vinegar, sugar, salt, and dijon mustard.

• Spatula: This will help you scrape down the sides of the blender to ensure everything is well mixed.

• Container: Transfer the finished mayonnaise into this for storage.

• Refrigerator: Use this to chill the mayonnaise after it’s made to help it set and develop its flavors.

Use pre-measured ingredients: Measure out all ingredients before starting to save time during the blending process.

Opt for a high-speed blender: A powerful blender will emulsify the tofu mixture more quickly and smoothly.

Make in batches: Double or triple the recipe and store extra mayonnaise in the fridge for future use.

Use a squeeze bottle: Transfer the mayonnaise to a squeeze bottle for easy and quick dispensing.

Pre-chill the container: Chill the container before transferring the mayonnaise to help it set faster.