Photo: Claudia Concas
Egg yolks: 2
Lemon juice: half of a lemon
Wasabi: 1 tsp
80 ml
Find out how to prepare a creamy wasabi mayonnaise.
Perfect for serving with tuna carpaccio, sushi or salmon tartare, wasabi mayonnaise can be rustled up in just a few minutes. It you are worried about the mayonnaise curdling, forget it. Here we are going to explain the foolproof method using a stick blender. Wasabi mayonnaise has the same mouth-filling consistency of traditional mayonnaise, but the fiery taste of wasabi makes it perfect for offsetting raw or cooked fish dishes and vegetable salads. So, here’s the recipe.
To start making wasabi mayonnaise, place the yolks in the mixer beaker. Add the oil.
Now add the lemon juice followed by the wasabi powder.
Start to mix the ingredients with the blender, starting at the bottom of the beaker. When the mayonnaise starts to assume its typical consistency, move the blender stick up and down. Your wasabi mayonnaise is ready for serving. If you don’t use it all straight away, store in the fridge.
Useful tips and interesting facts
Wasabi mayonnaise may also be prepared in a vegan version. Just replace the egg yolks with one boiled potato and, in a few minutes, you will have an all-vegetable mayonnaise. Even though wasabi mayonnaise is extremely tasty and appetising, it may be just a little too hot and strong for some palates. In this case, all you need do is replace the wasabi with matcha tea powder and you will have a mild mayonnaise that is particularly suitable for serving with fish dishes and steamed or grilled vegetables. Excellent also when teamed up with avocado.
