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Homemade Wasabi Mayonnaise

This image courtesy of Joseph DeLeo

Wasabi is a traditional accompaniment to sushi. We like to serve wasabi mayonnaise with grilled tuna or, better yet, tuna burgers.

NotesThis recipe contains raw egg yolks. If the food safety of raw eggs is a concern for you, use pasteurized eggs. Many grocery stores now carry pasteurized eggs in their shells.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationkosher, lactose-free, peanut free, soy free, vegetarian

Equipmentelectric mixer

Five Ingredients or LessYes

Moodadventurous

Taste and Texturecreamy, hot & spicy, rich

Type of DishCondiments

Ingredients

  • 2 egg yolks (see Notes)
  • 2 tbsp (25 ml) wasabi paste 
  • 1 tbsp (15 ml) freshly squeezed lemon juice (approx.) 
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • 1½ (375 ml) cups safflower oil 
  • Wire whip

Instructions

  1. Place egg yolks, wasabi paste, lemon juice, cayenne, salt and pepper in the mixer bowl. Attach the whip and mixer bowl to the mixer. Set to speed 4 and very slowly drizzle in oil until mixture is thick and emulsified. Thin with a little more lemon juice, if necessary.

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