Homemade mayonnaise with wasabi
4 servings
10 minutes
Homemade wasabi mayonnaise is a refined blend of traditional sauce and a sharp Japanese accent. The roots of classic mayonnaise trace back to European cuisine, but its variations are widespread around the world. Wasabi adds zest, a mild spiciness, and a fresh aroma, transforming the familiar sauce into an original ingredient for Japanese dishes. The thick, velvety texture of the mayonnaise envelops the flavor, creating a harmonious balance between tenderness and spiciness. This sauce pairs excellently with seafood, sushi, rolls or salads and can also be a great complement to meat and fish. Homemade preparation allows control over taste, consistency and ingredient quality, making the sauce unique and rich.
1
Place the yolks in a bowl, add salt, sugar, and mustard. Mix all the ingredients well using a mixer.
- Egg yolk: 2 pieces
- Mustard: 0.5 teaspoon
- Salt: pinch
- Sugar: pinch
2
Carefully add olive oil to the yolk mixture drop by drop while whisking with a mixer, ensuring the oil combines with the yolks into a uniform emulsion.
- Olive oil: 150 ml
3
When the mayonnaise reaches the desired consistency and thickens enough, pour in the lemon juice (this makes the mayonnaise more liquid). Continue whisking until the desired state is achieved. The mayonnaise can be less or more thick. Add wasabi to taste and mix.
- Lemon juice: 1 tablespoon
- Wasabi: to taste
