Japanese Mayonnaise (Paleo, Gluten Free, Dairy Free)

Kewpie or Japanese Mayonnaise is magic if you have ever eaten it. It is smoother, creamier and tangier than regular mayonnaise. However, for us Paleo and Primal folk, this product is sadly out of reach because of the MSG, rice vinegar and sugar ingredients.

Crunchy Mama has managed to create a really easy Paleo version that tastes just as good. Make a batch of this and put it in EVERYTHING (including my Chicken Teriyaki/Tori Mayo dish) and you will never look back!

The trick to making mayonnaise in a food processor (with blades attachment) is to have all your ingredients at room temperature and watch the addition of oil very carefully. You want to start with a trickle of oil drops. Add too much and your mayonnaise will become too watery.

Runny mayonnaise is totally fixable though. Take a warmed mixing bowl and drop 1 TBSP of your mixture in there, add some salt and dry mustard and whisk until it is solidified and whisk in the rest of the mixture by the spoonful until it is firm again.

Another important tip is to keep your food processor running on high the whole time until you have added half of the oil (when you can check consistency before continuing).

5-10 minutes later, you should end up with a smooth creamy Japanese mayonnaise that you can refrigerate for an hour to intensify taste.

You’ll need:

• 1 egg and 2 egg yolks
• 1 1/2 to 2 cups olive oil
• 1/2 tsp dry mustard powder
• 1 tsp sea salt
• 2 TBSP apple cider vinegar
• 1-2 TBSP raw honey
• 1-2 TBSP lemon juice

1. Ensure all ingredients are at room temperature. 
2. Add eggs to food processor with blade attachment and beat on high for 1-2 minutes.
3. Keep food processor running on high and add the mustard, salt, vinegar.
4. Add olive oil by a steady stream of droplets until about a cup is absorbed by the egg.
5. The mixture should be quite thick. If it is too runny, you can remedy it by whisking the mixture by the spoonfuls in a warmed mixing bowl with additional salt and dry mustard.
6. Add lemon juice, honey and continue adding a stream of oil.
7. Refrigerate for at least an hour to intensify taste.

This will yield 1 1/2 to 2 cups and should keep for a week or more depending on the freshness and quality of your eggs. Always do a sniff and taste test when you take it out of the fridge

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