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Wasabi Mayonnaise

Wasabi Mayonnaise recipe image
This homemade Wasabi Mayonnaise is a vibrant fusion of creamy richness and sharp, sinus-clearing heat. By emulsifying egg yolks and neutral oil with fresh lemon juice, you create a silky base that perfectly carries the pungent flavor of wasabi powder. The addition of soy sauce adds a subtle umami depth, while a touch of Dijon mustard helps stabilize the emulsion and adds a slight tang. This versatile sauce is an excellent accompaniment to sushi rolls, grilled fish, or as a bold spread for sandwiches and salads. It transforms ordinary dishes into something extraordinary with just a dollop. Keep it refrigerated for best flavor and use within a week for maximum freshness and potency.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 0.0
Dietary: Vegetarian
Description
This homemade Wasabi Mayonnaise is a vibrant fusion of creamy richness and sharp, sinus-clearing heat. By emulsifying egg yolks and neutral oil with fresh lemon juice, you create a silky base that perfectly carries the pungent flavor of wasabi powder. The addition of soy sauce adds a subtle umami depth, while a touch of Dijon mustard helps stabilize the emulsion and adds a slight tang. This versatile sauce is an excellent accompaniment to sushi rolls, grilled fish, or as a bold spread for sandwiches and salads. It transforms ordinary dishes into something extraordinary with just a dollop. Keep it refrigerated for best flavor and use within a week for maximum freshness and potency.
Ingredients
  • 3 Egg Yolks
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoons Salt
  • 6 tablespoons Wasabi powder, mixed with a
Directions
  1. 1
    In a food processor, combine the egg yolks, Dijon mustard, salt, wasabi powder, lemon juice, and soy sauce.
  2. 2
    Pulse the mixture briefly to blend the ingredients together.
  3. 3
    With the motor running, slowly drizzle in the vegetable oil in a thin, steady stream.
  4. 4
    Continue adding the oil until the mixture thickens into a smooth, creamy mayonnaise.
  5. 5
    Taste and adjust seasoning with additional salt or wasabi powder if desired.
  6. 6
    Transfer the wasabi mayonnaise to an airtight container and refrigerate until ready to use.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2437.5mg102%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container in the refrigerator for up to 1 week. The heat of the wasabi may mellow over time.

Ingredient Tip: If you prefer a milder heat, start with less wasabi powder and add more to taste. Fresh wasabi paste can be used instead of powder for a more authentic flavor, but it is more potent.

Emulsion Tip: If the mayonnaise breaks (separates), try adding a teaspoon of warm water or a fresh egg yolk while blending vigorously to bring it back together.

Variation: For a vegan version, substitute the egg yolks with aquafaba (chickpea water) or a commercial vegan mayonnaise base.

Safety: Always use pasteurized eggs or follow safe handling practices when using raw egg yolks, especially for vulnerable populations.

Keywords: wasabi, mayonnaise, homemade, sauce, condiment, japanese, sushi, spicy, creamy, emulsion, soy sauce, lemon juice, egg yolk, vegetable oil, dijon mustard, umami, quick, easy, condiments, flavorful
Read it online: https://www.chefs-mate.com/recipe/wasabi-mayonnaise/