The best homemade wasabi mayonnaise made from scratch in just 15 minutes. Elevate your appetizer/starter game in a shrimp cocktail or serve with shellfish or smoked salmon.
Don't be put off by making this homemade. Trust me, the taste is so much better than bought from a jar! The only 'cheating' is with ready-made wasabi paste.
Wasabi Mayonnaise Ingredients
As we're making this from scratch, you'll need the following ingredients. Wasabi mayo includes dairy and is vegetarian, as egg yolks are needed to make classic mayonnaise.
- Homemade mayonnaise - 2 egg yolks, vinegar, olive oil (or sunflower) plus salt and pepper.
- Wasabi paste - don't worry! Even with a small tube you don't need the whole lot, just a good squeeze or two to get a little mustardy heat. Wasabi paste is easily available in most good supermarkets or speciality Japanese grocery stores.
Tip: check the sell-by date, however, as I have had a few experiences of getting home and discovering it past its best-before-date!
- Lime Juice - the addition of lime adds the perfect acidity. According to Frédéric Jaunault, Meilleur Ouvrier de France (I did a training session with him on exotic fruits), lemon kills their flavour and vitamins. So if you don't want lime, use passion fruit juice instead.
How to Make Wasabi Mayonnaise
My most important tip: ensure your egg yolks are at room temperature.
Put aside the 2 egg whites and 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).
In a small bowl, whisk together the egg yolks, salt and wasabi paste. Add the wine vinegar then gradually drizzle in the olive oil (or sunflower/avocado oil). As you whisk vigorously for about 5 minutes, the mixture will thicken nicely.
Taste the mayonnaise and adjust the amount of wasabi according to your own palate. You'll discover that it's not as strong as you think!
How Long Can it Keep?
Wasabi mayonnaise can keep in the fridge for up to 3 days, sealed in an airtight container. This does not freeze.
How to Serve
Wasabi mayonnaise has many great uses - particularly good with many cooked fish (particularly smoked), shellfish like shrimp or prawns and cooked meats:
- Exotic Prawn or Shrimp Cocktail with Dragon Fruit - its addition is phenomenal.
- Delicious served in Smoked Salmon Choux Buns - just use in place of the apple and horseradish sauce.
- With smoked haddock fishcakes.
- With roast beef and turkey - fabulous in sandwiches using leftovers.
- 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
- 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.