Wasabi mayonnaise

Wasabi mayonnaise

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From
Have You Eaten
Makes
400 ml
Photographer
Billy Law

This is a quick and easy mayonnaise to make. If you don’t have a food processor, you will need to use a hand whisk and lots of elbow grease. Be patient, drizzle the oil slowly into the yolks as you whisk continuously and eventually it will emulsify and come together nicely. It is a great mayonnaise to go with prawns, lobster or deep-fried snacks.

Ingredients

Quantity Ingredient
1 tablespoon wasabi paste
2 egg yolks
1 teaspoon white vinegar
salt and pepper
375ml grapeseed oil
lemon juice, squeezed
pinch cayenne pepper

Method

  1. Place the wasabi paste, egg yolks, vinegar and a pinch of salt in a food processor, and process until combined. With the food processor still running, add the oil in a thin, steady stream — the mixture will start to emulsify and turn into mayonnaise.
  2. Scrape the thick mayonnaise into a bowl and season to taste with salt, pepper and lemon juice. Sprinkle with cayenne pepper before serving. Store in the refrigerator for up to 1 week.

Note

  • Alternatively, you can simply mix 60 g Japanese mayonnaise with the wasabi paste and sprinkle with cayenne pepper.
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