Wasabi Mayonnaise
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Unrated
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8 people
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Calories
243 kcal
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Course
Condiments
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Cuisine
French
Wasabi Mayonnaise
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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.
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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
- 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.
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