Before starting this recipe, it is important that all ingredients are at room temperature. This applies to the eggs, but also to the coconut oil because it needs to be liquid. If the oil has solidified in winter, you can warm it up in an oven at 30°C.
Separate the eggs and keep the yolks aside. Add the sea salt to the yolks. Sprinkle in pepper by turning the pepper mill vigorously about 8 times. Roll a lime on the countertop by applying pressure with your hand. This will release all the juice. Squeeze the juice of half a lime and add it to the bowl with the yolks and salt. Whisk gently from the wrist with a whisk. Add the wasabi powder and mix everything.
Slowly add the coconut oil in a thin stream while continuing to stir, until you reach the desired thickness. Remove the skin from a piece of ginger and grate it. Mix again. Taste to see if you want any extra seasoning.
Storage
In a closed jar but not in the refrigerator! Just at room temperature, lasts for 3 days, stir before each use with a few drops of lime or water if needed.
Serving suggestion
Use with ingredients as you would with classic mayonnaise. Here I serve it with warm grilled vegetables from the oven. Wash the vegetables, peel if necessary, sprinkle with pepper, sea salt, thyme, garlic, shallot, mix well, spread everything side by side on a baking sheet lined with parchment paper, roast for 20 min at 190°C in the oven, done!
Enjoy!
Tips
Use for ingredients that you would use the classic mayonnaise. Here I serve it with lukewarm grilled vegetables from the oven. Wash vegetables, possibly peeling, sprinkling with pepper, sea salt, thyme, garot, shallot, well mixing, spreading everything next to each other on baking sheet with baking paper, roasting in the oven for 20 minutes at 190 °, done! Tasty!
