Wasabi mayonnaise

Looking for a fresh, easy way to jazz up lots of different meals? You just found it. Smooth and simple, wasabi mayo is not only great with Asian dishes, but also on fish, roast beef, salmon, crab cakes... you name it! “Versatile” is its secret middle name!
Looking for a fresh, easy way to jazz up lots of different meals? You just found it. Smooth and simple, wasabi mayo is not only great with Asian dishes, but also on fish, roast beef, salmon, crab cakes... you name it! “Versatile” is its secret middle name!
USMetric
4 servingservings

Ingredients

  • 1 cup 240 ml mayonnaise
  • ½ tablespoon ½ tablespoon wasabi paste

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Making your own wasabi mayonnaise is very simple. Mix wasabi paste and mayonnaise and it's ready. Start with ½ tablespoon wasabi paste to a cup of mayonnaise and increase the amount until you are satisfied with the heat and taste.
  2. Heat and taste will vary from brand to brand. Put some on your finger and taste your wasabi paste to determine how hot it is.
  3. Keep in the refrigerator for up to 4-5 days.

Tip!

Most wasabi pastes in the grocery store will contain very little true wasabi, or namida, as it is also called. The premixed paste usually consists of horseradish and food coloring. It’s better to buy real wasabi powder and make your own paste by mixing together water and powder in equal amounts.

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One Comment

  1. Carole
    This wasabi mayo is fabulous. I bought real wasabi that came in a tube like a toothpaste tube, packaged in a box. Then you just squirt out a bit into the mayo to taste. This was good with the Asian casserole recipe, but would also be great as a dip for celery and other assorted veggies. It would also be good with the "salad sandwich" recipe I saw on this site. Just really really good, probably a lot of uses for it.

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