@foodparables: Japanese Kewpie Mayo Egg yolks only, no whole egg. Canola and soybean oil like the actual Japanese bottle. Rice vinegar instead of distilled. MSG because that savory finish is a major part of what makes Kewpie taste like Kewpie, not regular mayo. Rest it overnight before judging it. The flavor changes significantly after a few hours in the fridge. 📌 Today's Verse: "The glory of young men is their strength, but the splendor of old men is their gray hair." Proverbs 20:29 👨‍🍳 Copycat Japanese Kewpie Mayo Yield: About 300g (roughly 1 1/4 cups) Prep: 10 min | Total: 10 min plus resting 🥣 Ingredients Refined canola oil 130g (about 9 tbsp) Refined soybean oil 90g (about 6 tbsp) Pasteurized egg yolks 42g (about 2 large yolks plus 1 tsp) Rice vinegar 18g (1 tbsp plus 1 tsp) Fine salt 5.5g (scant 1 tsp table salt) MSG 1.2g (1/4 tsp) White pepper 0.2g (tiny pinch) Kombu powder, optional 0.2g (tiny pinch) 💡 Pro Tip: Refrigerate at least 4 hours before using. The vinegar sharpness softens and the umami settles. It will not taste right straight out of the blender. #FoodParables #Kewpie #JapaneseMayo #CopycatRecipe #HomemadeMayo #FromScratch #HomeCook #homemadefood #homemade #RealFood #mayonnaise

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Sunday 30 August 2026 17:00:00 GMT