The best homemade wasabi mayonnaise made from scratch in just 15 minutes. Elevate your appetizer game by adding to a shrimp cocktail or to accompany shellfish or smoked salmon.
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
Storage
Wasabi mayonnaise keeps for up to 3 days in an airtight jar in the fridge.Nutrition per 32g serving: 1g protein; 27g lipids; 0 carbohydrates; Glycemic Index: 0.