How long does wasabi mayonnaise last?

Store the wasabi mayonnaise in the refrigerator and use it within 3-4 days.

Can I use fresh wasabi instead of wasabi paste?

Yes, you can use fresh wasabi, but it is usually more expensive and harder to find than wasabi paste.

Can I freeze wasabi mayonnaise?

No, wasabi mayonnaise is not suitable for freezing because it can change the texture and flavor.

Is it possible to make this wasabi mayo vegetarian or vegan?

For a vegan version, you can use a plant-based mayonnaise base (although the original taste will be different).

What is the best way to use wasabi mayonnaise?

This sauce is fantastic with sushi, tempura, on a sandwich or as a dip for grilled vegetables or fish.

Wasabi mayonnaise

Name: Wasabi mayonnaise
Cook time: 15 min
Total time: 15 min
Ingredients: 1 egg; 200 ml peanut oil; 1 tbsp wasabi powder or paste; Juice of 1 lime; Pinch of salt

Favorites

15min

A spicy Japanese mustard sauce that takes your taste buds to the next level: perfect with raw fish, tempura, poke bowls, or simply on a sandwich. This wasabi mayonnaise combines a creamy texture with a fresh lime touch.

Ingredients

What do you need?

Quantity:

1 egg
200 ml peanut oil
1 tbsp wasabi powder or paste
Juice of 1 lime
Pinch of salt

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Making Wasabi Mayonnaise
Place the egg, peanut oil, wasabi, lime juice, and a pinch of salt in a tall measuring cup or bowl.

Emulsifying
Use an immersion blender from the bottom of the cup and slowly lift it while blending until you achieve a smooth, creamy sauce. You can also use a whisk and beat the ingredients until a thick mayonnaise forms.

Seasoning
Taste the mayonnaise and add extra wasabi or salt to your liking so it has just the right amount of kick.

Chilling
Pour the wasabi mayonnaise into a jar and store in the refrigerator until ready to use.

Tips

Use a tall measuring cup with an immersion blender to avoid splashes and achieve a smooth emulsion.
Let the oil flow in slowly while blending for a stable texture.
Adjust the amount of wasabi according to how spicy you want it: start with less and taste.
Use fresh lime for a brighter, fresher flavor than bottled juice.
Stir before each use, as the sauce may separate slightly after storage.