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Kewpie Mayonnaise Recipe – Original Japanese Mayo Recipes

Hi everyone, welcome back to another video
recipe, I’m Chef Devaux and today I am going to show you guys how to make this stuff — Kewpie
Mayonnaise or Japanese Mayonnaise, awesome stuff. Let’s not waste any more time and let’s
get straight into it — let’s go. Okay so first off what you want to do is you
want to mix some sugar, some lemon juice and a little bit of rice vinegar in a bowl. Add
about half a teaspoon of mustard, perfect, and a little pinch of salt. Some would call
that maybe half a teaspoon. And then you just mix it up. If you want the measurements for
the rest of the ingredients then click on the link on the top left corner and that will
take you to a recipe page where all the ingredients will be listed and their amounts.
Just basically dissolve the sugar into this liquid. Now you add your vinegar mixture to
your egg yolks, make sure it’s all nicely added, close your food processor and blend.
Once the egg yolks are mixed properly like so you want to start adding your canola oil.
If you don’t have canola oil you can use grape-seed oil and as a last resort you could use vegetable
oil. You want to start adding very little while the machine is on and start incrementing
as you progress. Make sure it’s nicely incorporated. Add little by little at first, but in a continuous
stream. Alright, so the mayonnaise is now done, it’s
really thick and dense and it’s not quite there where you want it to be. Now you want
to add a little bit of warm Dashi Stock and you want to incorporate it slowly, the more
you incorporate the more liquidy it will be, the less incorporated the thinner, so just
find your preference, but at least the amount that is in the recipe on the link that has
just appeared on the top left corner of your screen. Just incorporate it slowly.
Alright perfect, that’s perfect, just the right density, just the right thickness, right
taste — I could start factoring it. I hope you guys enjoyed this recipe. Stick
around for the end and give it a try. It’s fun to do, you have to do it at least once.
You feel like you’ve accomplished something, creating something from nothing.
Okay thank you for watching this video recipe How to Make Kewpie Mayonnaise. I hope you
guys enjoyed it, I know I did and I really suggest you guys go make Kewpie Mayonnaise
at least once, or just mayonnaise in general. It’s a life experience, it’s like sky-diving,
you do it once, check it off your bucket list and you’re good to go.
Now if you want to see more of my videos because you loved this video a lot then check out
all my other videos by clicking on the right, right now. And one last thing, if you’re not
subscribed to my channel you should do so right now by clicking on the top left corner.
It’s completely free and you’ll be updated whenever new videos are released which is
usually around Wednesdays. I try to go for Wednesdays, if it’s not Wednesday you know,
I’m human so forgive me. Anyway, until next week, good-bye.

Randall Smitham



  1. Randall Smitham Posted on November 22, 2013 at 6:38 pm

    you look tired, you need more sleep

  2. C.K. Gould Posted on December 13, 2013 at 1:30 am

    Awesome, this looks like something I can do. 🙂

  3. Brandon Chase Posted on January 24, 2014 at 1:09 am

    You forgot the MSG

  4. babescraftroom Posted on February 5, 2014 at 1:45 am

    what can you substitute for the eggs? I don't eat them. I was thinking maybe chia seeds…I love your videos, I made pink rice last night.. came out good. I used frozen cherries, didn't have raspberries, but it worked. thanks

  5. PINTU Dewan Posted on March 8, 2014 at 5:28 pm

    Google tried

  6. C Luu Posted on March 16, 2014 at 8:59 pm

    Is it possible to replace rice vinegar with cider vinegar

  7. Leon Huang Posted on March 31, 2014 at 10:58 pm

    Cant u mix it instead of using a blender?

  8. JennaArthur12186 Posted on April 14, 2014 at 8:46 pm

    Don't raw eggs make you sick?

  9. Frany Ag Posted on April 21, 2014 at 12:56 pm

    The salt you use is from Spain!, located in Mercadona supermarkets. Good video 😉

  10. Calinda Browning Posted on May 15, 2014 at 6:36 am

    You have an interesting accent.  What's your first language / where are you from?

  11. Nick Åhlander Posted on May 19, 2014 at 8:08 pm

    Hi I work as a chef in Sweden and I really like your videos! Best regards!

  12. Sam Crabtree Posted on July 4, 2014 at 5:35 pm

    its nothing like sky diving you moron 

  13. Habibi AA Posted on July 6, 2014 at 12:55 am

    Can you write the ingredients please!! I can't understand what you're saying. . Lemon, canola oil, eggs and I dont know the rest. .. ??

  14. Tristan Posted on July 7, 2014 at 1:42 am

    lol i like you and your mayo

  15. Mia Mariteragi Posted on July 27, 2014 at 7:56 am

    Does the choice of the OIL change the taste from the real true tast of the Kewpie mayonnaise, n what make the real taste of the Kewpie mayonnaise ? Is it the Dashi stock or the mayonnaise ? I'm trying to get the real or the most closes taste of the Kewpie mayonnaise here, because i never taste it. Thanks for your help.

  16. Bryan Burke Posted on August 28, 2014 at 1:22 am

    how many time dure de mayo in the refrigerator?

  17. Eric Xu Posted on November 30, 2014 at 7:17 pm

    Can I microwave homemade mayo? I want to pasteurize it.

  18. Amanda Saari Posted on January 1, 2015 at 6:07 pm

    Do you have to add the dashi stock?

  19. Renato de Souza Posted on January 22, 2015 at 2:16 pm

    Devaux, many people say that raw eggs are sources of Salmonella (of course it's not all eggs), to be 'safer' can I use regular mayo instead of eggs and oil or do you think that the taste would be different?

  20. Lidia Darkova Posted on March 19, 2015 at 9:49 pm

    Thanks for the recipe. I cannot have mustard on my diet. Is there anything I can substitute that with?

  21. Bean Bandit Posted on April 3, 2015 at 7:31 pm

    Cool recipe but the fact that you down even know your own measurements while going thru the video isn't so great.

  22. Pink Llama Posted on April 7, 2015 at 9:33 am

    The brand name mayonnaise, Kewpie, is pronounced "Q-Pee" as in kewpie doll. I have no ideas wtf this guy said…

  23. nadav ben-amitai Posted on April 26, 2015 at 4:51 pm

    oh man!
    i was looking to make this recipe for a long time… every time i made sushi i decided i should use the kewpie instead, just to be safe.
    i just made it now and it was ABSOLUTELY IDENTICAL! i'm not just quite there in the matter of texture, but the flavor is unbelievebly accurate.
    awesome recipe, thank you very much!

  24. I Do Design Posted on April 28, 2015 at 5:22 am

    how long can you keep this? can keep under room temperature? or it must be in the fridge?

  25. MilliGandalf Posted on May 12, 2015 at 2:54 pm

    I'm sorry I just can't trust this guy based on his pronunciation of kewpie. Not to mention his use of mustard.

  26. James Ihaka Posted on June 1, 2015 at 12:31 am

    Legend. tastes great. Thank you

  27. FadeAway Posted on June 2, 2015 at 2:29 pm

    need a recipe for a recipe and yet again another recipe for another ingredient for this recipe..

  28. Ashley Laybon Posted on June 10, 2015 at 6:21 am

    I tried it. It's amazing and perfect. Just ate it drizzled all over okonomiyaki. Yum 🙂

  29. DeeTheBomb Posted on August 5, 2015 at 1:47 pm

    What's the difference between that mayo and American mayo

  30. Deborah Manning Posted on August 25, 2015 at 8:08 am

    You don't know how I'd make a vegan version by any chance do you?

  31. SaltPower Posted on September 13, 2015 at 2:00 am

    You are awesome ! Great teacher….thanks a million .I look forward to years of creative cooking . Cheers !

  32. Emma Sun Posted on November 12, 2015 at 9:03 am

    I followed the exact recipe but it turns out very runny, like salad dressing consistency. I used an electric egg beater, is that the cause?

  33. eka dewanata Posted on December 1, 2015 at 10:41 am

    you can never duplicate kewpie mayo!!!

  34. Harry Flashman Posted on December 6, 2015 at 10:55 am

    you are a god – kewpie is the best!

    I like that you mix by experience and dont care for exact measurements. If you make something enough you just know whats about right.

  35. Donna Mikasa Posted on February 2, 2016 at 5:53 pm

    Can't wait to try this recipe! Thank you!

  36. Ahron Africanmeat Posted on May 24, 2016 at 6:46 pm

    Hi great video thanks .
    i got a question on your blog you add Dashi stock here in this video you don't .
    do i add it or not .

  37. Justin Bean Posted on May 25, 2016 at 10:22 am

    Did he just compare mayonnaise… to sky diving?

  38. Jose Laloz Posted on May 28, 2016 at 8:46 am

    what was the last ingredient you put?

  39. Midnight7762 Posted on May 28, 2016 at 11:06 am

    Thank u man!
    I like what u do!!!
    Hope we ll see some day.

  40. Midnight7762 Posted on May 28, 2016 at 11:21 am

    proportions bro…

  41. shanna lepage Posted on June 10, 2016 at 5:16 pm

    Could you make it vegan? :O

  42. MyLilypod Posted on June 24, 2016 at 9:13 am

    hi. here where i live they only sell specific vegetable oil like sunflower oil, corn oil, soybean oil. Can i use any of the above? Thanks so much.

  43. tiffany Posted on July 22, 2016 at 5:32 am

    What kind of mustard did you use? (What brand too)

  44. Raul Sanchez Posted on August 8, 2016 at 8:34 pm

    This kewpie mayo is nasty, kewpie blue is better

  45. Mike Cordero Posted on August 10, 2016 at 7:38 pm

    I consider this recipe a fail…sorry to say. If you want the closest thing to a kewpie mayo flavor..mix regular mayo and sriracha. Decide on the amount of sriracha you want based on spice intensity you want and how much chili flavor you like.

  46. Dark Posted on August 12, 2016 at 4:30 pm

    Can someone tell me if you can buy this in the usa? in america

  47. Julio Sánchez Posted on December 21, 2016 at 4:50 am

    are you living on Spain??

  48. Jon B Posted on January 15, 2017 at 7:40 am

    It is not kewpie unless it has MSG.

  49. Autistic Burrito Posted on February 2, 2017 at 11:40 am

    Isnt mayo raw eggs? So how the heck its safe

  50. Poseidon99Jeus Posted on March 16, 2017 at 1:46 am

    35 people got their periods

  51. Jackson Hinton Posted on March 20, 2017 at 7:42 pm

    fuck your link in the top left corner

  52. Bald & Bearded Posted on March 26, 2017 at 9:12 pm

    You lost 98% of people when you needed a robot to make mayonnaise… wtf

  53. Parental Advisory. Explicit Content. Posted on April 5, 2017 at 7:38 pm

    Hello chef (: I was just wondering, are you a professional sushi chef? Or a regular chef who loves japanese food?

  54. LandRights4GayWhales Posted on April 28, 2017 at 11:34 am

    severe knife envy

  55. Vorranor Posted on June 22, 2017 at 1:06 pm

    Hello! I tried the recipe, and it came out as too much thin and the taste of lemon was too strong. I seen that in the recipe there are 2 tablespoons of lemon, however in the video, the lemon seemed quite less than the vinegar. Might there be a typo and the lemon is two teaspoons instead of tablespoons? Thanks a lot!

  56. Juan Manuel Mercado Jaramillo Posted on June 27, 2017 at 3:34 pm

    Hi man, thanks a lot for this recipe, i tryied and it was amazing, i was wondering how much time dos it last in the fridge?? thanks for your answer, speaking from Colombia

  57. REASON℠ Posted on July 12, 2017 at 7:29 am

    This is more like an awful salad cream, and definitely not mayonnaise. Sugar is a strict no-no in mayonnaise. Add some more mustard and drop the salt and you'll at leased have actual mayonnaise.

  58. V. Linas Posted on July 21, 2017 at 10:08 am

    Have you ever made a spicy avocado Inari sushi ? Interested in seeing A video on it. Thx

  59. JudoJewelry Posted on October 11, 2017 at 1:08 am

    Can you please tell me how long this will last in the fridge, I want to make a good amount for Sushi but I am hoping it will last a while so I don't have to make it every time

  60. Carlos Colon Posted on November 6, 2017 at 12:30 am

    Did he just eat a SPOONFUL of mayo?

  61. maestrojon Posted on November 18, 2017 at 10:36 am

    Using dashi in place of MSG is an excellent idea. You're getting the umami essence that inspired the creation of MSG in the first place.

  62. Максим Волынец Posted on January 9, 2018 at 9:01 am

    Seriously, canola oil?!) shittyest oil after palm oil..

  63. MJ Mauricio Posted on January 24, 2018 at 1:39 pm

    Can i use a blender to do this? thanks

  64. Linda Hay Posted on February 7, 2018 at 10:36 pm

    Thanks for the video!

  65. Gary Sweetman Posted on February 14, 2018 at 12:37 am

    That tells me nothing.

  66. Sylwiahf Posted on March 12, 2018 at 6:56 am

    How long can i store it in the fridge

  67. I love Arse Posted on March 21, 2018 at 5:38 pm

    Hijikata Toshiro anyone?

  68. sagr jung Kunwar Posted on April 8, 2018 at 1:05 pm

    That's not a kewpie mayo

  69. SymphonicMotion Posted on April 16, 2018 at 7:17 pm

    I asked my Japanese teacher how to make that sweet Japanese mayo and she said "just mix regular mayo with honey" 😂

  70. Mandi Hernandez Posted on May 15, 2018 at 4:56 am

    Thank you!!

  71. TheMagpie4Real Posted on May 18, 2018 at 3:01 pm

    Canola oil IS a vegetable oil – LOL Didn't he call himself a chef? Feel like he should know the basic stuff then 😀

  72. Loki Posted on May 26, 2018 at 12:27 pm

    Hi, how long can i keep the mayonnaise in the fridge ?

  73. Asiyah Abrahams Posted on June 11, 2018 at 8:55 am

    you look like chaarrrrliieee Puth!!!!!

  74. Taruna Eka Posted on August 17, 2018 at 7:55 am

    i will save this videos for future reference, thanks for the video man..

    cause to buy the real kewpie i doubt if they have a halal certificate for that 🙁

  75. soukingdom Posted on October 28, 2018 at 9:22 am


  76. Royal 951 Posted on October 30, 2018 at 1:08 am


  77. Yuan Posted on November 3, 2018 at 11:02 am

    Kewpie uses soybean oil

  78. Food Insanelover Posted on November 14, 2018 at 6:13 am

    Kewpie doesn’t have sugar

  79. Tiwi Tiwi Posted on January 11, 2019 at 11:45 am

    japanese mayo is the best!. im not going back to commercial mayos again

  80. Brendan J Posted on January 28, 2019 at 9:53 am

    Whoaaa have some rice wine vinegar from a Soy Sauce Chicken recipe I made a year ago, would it still be in date if its refrigerated? And what was that last thing you added in?

  81. Kerker S Posted on February 1, 2019 at 12:04 am

    bis auf den hohen Zucker gehalt nicht anders als deutsche Mayonnaise. O.K. Reisessig wird da nicht verwendet. 1 Eigelb bindet ca. 150ml Öl.

  82. Vanessa Posted on February 11, 2019 at 6:53 am

    I bought kewpie mayo for the first time this weekend, tasted it, threw it right in the garbage. 🤢🤮

  83. Fernando Lizarraga Posted on February 14, 2019 at 10:57 am

    Are you in Spain?

  84. JulieAnkha N. Posted on April 10, 2019 at 1:21 am

    What is dashi stock? Huh?

  85. xtian catacutan Posted on May 1, 2019 at 4:10 pm

    What's the label of the mustard chef

  86. dbsk06 Posted on May 4, 2019 at 7:27 am

    This is the first time I heard someone comparing skydiving and making mayonnaise …. but love this guy

  87. Kerker S Posted on May 5, 2019 at 11:05 pm

    Best Kewpie Mayo Copycat on Youtube. Taste´s like the original. Tested compared between this Mayo recipie and original Kewpie Mayo….. (sorry for my terrible english) Thumbs Up

  88. Edgar Bustos Posted on May 9, 2019 at 7:02 am

    How the fuck was that countiniouse

  89. dethdot food Posted on May 18, 2019 at 1:04 am

    does the processor makes canola oil become bitter?? mine always comes out bitter

  90. Ashakari Singh Posted on June 14, 2019 at 5:33 am

    Would this work for mayonnaise noodle salad?

  91. ana bueso Posted on July 11, 2019 at 3:18 pm

    Missing mgs that’s the kewpie has “flavor”

  92. Rifat Ara Jahan Riya Posted on July 23, 2019 at 10:17 am

    For how long can storage this one?

  93. Grandmastersexy Posted on July 26, 2019 at 6:54 am

    I have a Japanese food cart here in the philippines and we made our mayo from scratch using his recipe, instead buying it in the grocery 4 dollars per bottle we just made it for like 2 dollars, and we can produce 2 bottle for 2 dollars..😂😂😂

  94. Christopher Avolt Posted on July 30, 2019 at 12:46 am