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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.
Print Recipe
Prep Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 egg yolks organic
  • 1 pinch of salt
  • 1 pinch of wasabi powder more to taste
  • 2 cm piece of fresh ginger
  • 200 ml sunflower oil or half-half olive oil
  • juice of 1 lime

Method
 

  1. 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.
  2. In another bowl, whisk the egg yolks with the salt and 1 teaspoon of lime juice.
  3. 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.
  4. 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.
  5. Chill until ready to serve.
  6. This homemade wasabi mayonnaise keeps for 2–3 days in the fridge.