Wasabi mayonnaise
This wasabi mayonnaise is a creamy, tangy and slightly fiery condiment that instantly elevates any dish. With its zesty kick from fresh lime juice, aromatic ginger and the distinctive heat of wasabi, it’s a perfect dip for party nibbles, sushi, tempura and other Japanese or Asian-inspired bites. Beyond that, it’s also a versatile dressing for salads, a flavorful spread for burgers and sandwiches or can add a punchy twist to the classic coleslaw.
The recipe uses raw organic eggs for an authentic homemade mayonnaise base, resulting in a silky and rich texture. If you prefer not to use raw eggs, simply mix the wasabi powder, ginger juice and lime juice into high-quality jarred mayonnaise for a quick alternative. Either way, this bold and refreshing sauce will become a fridge staple you’ll want to drizzle over almost everything.
Ingredients
Method
- Finely grate the ginger, then wrap it in a piece of muslin or a clean kitchen towel. Squeeze out the juice into a small bowl and set aside.
- In another bowl, whisk the egg yolks with the salt and 1 teaspoon of lime juice.
- While whisking continuously, add the sunflower oil drop by drop until the mixture begins to emulsify. Once it thickens, drizzle in the remaining oil gradually.
- Stir in the wasabi powder, ginger juice, and the rest of the lime juice. Taste and adjust seasoning, adding more wasabi or lime juice if desired.
- Chill until ready to serve.
- This homemade wasabi mayonnaise keeps for 2–3 days in the fridge.