Wasabi mayonnaise made from scratch takes just 15 minutes - and tastes infinitely better than anything from a jar. This homemade wasabi mayo is creamy, fresh and gently fiery, perfect for shrimp cocktail, shellfish, smoked salmon or sushi-style dishes.
Why Make Wasabi Mayonnaise From Scratch?
Most wasabi mayo recipes online simply stir wasabi into ready-made mayonnaise. It's quick, yes - but the flavour is flat and the texture heavy.
When you make wasabi mayonnaise properly from scratch, the result is completely different: lighter, fresher and with a richer flavour that actually lets the wasabi shine. This isn't complicated, and you don't need any special equipment. Just a small bowl, a whisk and a few good ingredients.
The only "cheat"? Ready-made wasabi paste - and that's perfectly fine.
Wasabi Mayonnaise Ingredients
Because we're making this properly, this wasabi mayo uses egg yolks, so it's vegetarian (not vegan) and dairy-free.
You'll need:
- Egg yolks - just two, at room temperature
- Wasabi paste - a small squeeze goes a long way
- White wine vinegar - for balance
- Oil - olive oil for flavour, or sunflower/avocado oil for a milder taste
- Salt - good quality, such as fleur de sel, Maldon or Celtic sea salt
- Lime juice - limes give brightness and freshness
Wasabi Paste or Powder?
Wasabi paste is easy to find in good supermarkets or an Asian grocery store. You don't need much, so even a small tube will last ages.
Tip: always check the best-before date - I've been caught out more than once!
I usually use ready-made wasabi paste for convenience (it's easier to find). However, if you prefer, you can use wasabi powder instead. Simply mix it with a little cold water to form a paste before adding it to the egg yolks.
Lime, Not Lemon (A Chef's Tip)
I always use lime juice in wasabi mayonnaise. According to Frédéric Jaunault, Meilleur Ouvrier de France (I trained with him on tropical fruits), lemon juice dulls flavour and vitamins - especially in delicate sauces like this.
If you don't have lime, passion fruit juice works beautifully. Lemon juice will still work in a pinch, but the flavour won't be quite as fresh.
How to Make Wasabi Mayonnaise
Top tip: make sure your egg yolks are at room temperature.
- Put the egg yolks, salt and wasabi paste into a small bowl.
- Whisk until smooth and creamy.
- Add the white wine vinegar.
- Gradually drizzle in the oil while whisking vigorously for about 5 minutes, until thick and glossy.
- Taste, adjust the wasabi to suit your own preferences, then whisk in the lime juice.
That's it. No blender needed. You'll notice the heat is gentle and rounded - not aggressive. Wasabi should lift, not shout.
Put aside the two leftover egg whites: keep sealed in the fridge for up to 5 days or freeze - and use any of these egg white recipes for later (such as financiers or tuiles).
What Does Wasabi Mayonnaise Taste Like?
Homemade wasabi mayonnaise is creamy and smooth with a clean, mustardy heat. It's less harsh than you might expect and far more balanced than jarred versions.
Because the mayonnaise is freshly made, the wasabi flavour feels integrated rather than spiky - which is exactly what you want. Love subtle heat in sauce? Then you'll love this horseradish and apple sauce - great with salmon.
How Long Can Mayo Keep?
Wasabi mayonnaise keeps for up to 3 days in the fridge, sealed in an airtight container.
It does not freeze well, so make it fresh and enjoy it while it's at its best.
How to Use Wasabi Mayo
Homemade wasabi mayonnaise has many uses and also works brilliantly as a delicious dip, especially with shellfish, prawns or crisp vegetables.
- Shrimp or prawn cocktail with tropical fruit
- Shellfish, especially crab or langoustines
- Smoked salmon or cooked fish - try in Smoked Salmon Choux Buns and with smoked haddock fishcakes
- Sushi bowls or sushi-style dishes
- Sandwiches and wraps - great with roast beef and turkey
- Asian cabbage salad or slaw-style salads
- Raw veggies, steamed or roasted vegetables served as a dip
It's particularly good anywhere you want creaminess with a clean, spicy edge.
Wasabi Mayonnaise
Ingredients
- 2 egg yolks at room temperature
- 1-2 teaspoon wasabi paste according to taste
- ½ tsp salt (fleur de sel, Celtic salt or Maldon)
- 1 tablespoon white wine vinegar
- 200 ml (7 fl oz/ 0.8 cup) olive oil (or sunflower, avocado, raisin oil)
- 1 teaspoon lime juice
Instructions
- In a small bowl, whisk the egg yolks, salt and wasabi paste with a balloon whisk. until light and creamy.
- Add the white wine vinegar and gradually trickle in the oil. Continue to whisk vigorously for about 5 minutes until the mixture thickens. Adjust the amount of wasabi according to taste then whisk in the lime juice.
Notes
Got Leftover Egg Whites?
Don't waste them! Browse my egg white recipes, from financiers to mousse. For macarons, they actually prefer a day or two in the fridge. Start with my beginner French macaron recipe or explore my French Macaron Guide.
