The recipe is basic, but I’ve given it a twist by adding in the wasabi. Of course if you don’t like spicy you could go for some other flavours. It’s a great dip for a some fresh-cut vegetables and you can even go 1 step further and make some tartar sauce to go with a nice piece of grilled fish!
Have you made mayonnaise before? What flavours did you use? Comment below and let me know!
- 1 egg yolk
- 1 1/2 tsp of lemon juice
- 1 tsp of white wine vinegar
- 1/4 cup of dijon mustard
- a pinch of salt
- 3/4 cup of canola oil.
- 1 tsp of wasabi (you can add more or less depending on how hot you like it)
1: Whisk your egg yolk lemon juice, vinegar, mustard and salt together until you get a smooth bright yellow paste.
2: Next slowly add in your oil in a smooth steady drizzle whilst you continue to whisk. Keep going until you have used up all the oil and you are left with a thick and smooth mayonnaise.
* It’s always important to taste as you go, so at this point, try a little of the mayonnaise and check it for seasoning. If you want it a little more tart add in some more lemon, you could even give it a crack of white pepper if you wish. You can leave it as is or you can move on to step three and turn it easily into wasabi mayonnaise.
3: If you can get a hold of the actually wasabi root, that’s great. Just grate it directly into the mayonnaise and fold it through. If you can’t get the fresh stuff, that’s okay too, just use the store-bought type. Add as little or as much as you like until you achieve your desired spiciness!
There you go. Probably one of the easiest things you can make, but it has endless uses. Store the mayonnaise in a sterilized mason jar. To sterilize a jar, just boil it in hot water for around 5 minutes and then let it air dry.
Foreign 2 Food.