Wasabi mayonnaise is a great dip, that you can use in fish burgers, sushi, and just about anything else you’d like. As its name suggests, all you need to make wasabi mayonnaise is wasabi and mayonnaise. If you want, you can just use a some mayonnaise straight out of a jar, and add wasabi to it. But making your own mayonnaise is so much better! You should definitely give it a try. And here’s how you do it.
- 1 egg
- 1 tsp of mustard (I use mustard that has a few seeds in it)
- Grape seed oil
- Salt & pepper
First, you break an egg, remove the egg whites, and put the egg yoke in a fairly large bowl. Take the teaspoon of mustard, and put it next to the egg yoke in the bowl. Put the bottle of grape seed oil next to the bowl, you’ll need it in a second. Take a whisker, and start whisking the egg and the mustard together. This is the hardest part: you’ll need to whisk the egg and mustard firmly and steadily until it starts to thicken. I usually start from the egg yoke, and make circular motions in the bowl towards the mustard, and don’t stop until it does. When it’s become one semi-thick mixture, stop for a second and pour a dash of grape seed oil in the bowl. Don’t pour it on top of the mayonnaise, you can break it that way. Pour it on the side, and gently let it seep its way to the rest of the mayonnaise. Start whisking again, until the oil, egg and mustard have again become one semi-thick mixture. Whisk – pour – whisk – pour – whisk – pour, until you’ve got as much mayonnaise as you’re going to need. Add a few drops of regular vinegar to the mayonnaise (too little is better than too much: you can easily make the mayonnaise too sour, and then you’ll need to put a lot more oil in the mayonnaise before you get it right again). Add a little salt and pepper, try it out (add some more if necessary), and your mayonnaise is ready. Then add a a teaspoon of wasabi to the mayonnaise (or to part of the mayonnaise, if you want to save some regular mayonnaise). Again: try it out, and add more if necessary. Done! Enjoy!