Servings
Font
Back
0.0 from 0 votes

Wasabi Mayonnaise

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.

Prep Time
15 mins
Total Time
15 mins
Servings: 8 people
Calories: 243 kcal
Course: Condiments
Cuisine: French

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

    Cup of Yum
  1. In a small bowl, whisk the egg yolks, salt and wasabi paste with a balloon whisk. until light and creamy.
  2. 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.