Wasabi Mayonnaise
Easy homemade wasabi mayo recipe made in just 15 minutes. It's creamy, fresh and far better than jarred versions - perfect with shrimp cocktail, shellfish or smoked salmon.
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
Storage: Keeps for up to 3 days in an airtight container in the fridge. Do not freeze.
Oil: Olive oil adds flavour; sunflower or avocado oil gives a milder mayo.
Wasabi Powder: mix 1 teaspoon powder + 1–1½ teaspoon cold water. Mix to a smooth paste first, then use it exactly as you would wasabi paste - add more to your own taste.
Lime juice: I prefer lime to lemon juice, as it keeps the flavour fresher and brighter. If needed, lemon juice will work, but the taste is slightly flatter.
Uses: Ideal with shrimp cocktail, shellfish, smoked salmon, sushi bowls, slaws, a dip for veggies, and sandwiches.
Nutrition per 32g serving: 1g protein; 27g lipids; 0 carbohydrates; Glycemic Index: 0.
Nutrition
Calories: 243kcal
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