Homemade Mayonnaise, Wasabi-Style


Clearly I’m really enthusiastic about my homemade mayonnaise. When it’s so simple to learn how to make homemade mayo, there’s really no reason to buy the stuff that comes from the grocery store. Sure it’s a little more convenient, but homemade mayonnaise is far superior to the stiff, gloppy paste you’ll find at the supermarket. Who needs the added sugar and preservatives when you can make something way better at home?

Last week we talked about making curry-flavored mayonnaise, and this week I’m presenting you with an equally fun recipe – wasabi mayonnaise. Our local Trader Joe’s sells this stuff for almost $4 a jar, and it has that same weird, store-bought taste that most processed mayos have. I tried making it myself and I have to say, homemade mayonnaise is the way to go. The best part? It only takes three minutes to make and can be the difference between a boring, everyday turkey sub and an epic sandwich that will rock your ever-lovin’ world.

For this recipe you can use either wasabi powder or wasabi paste. The powder will incorporate more easily into your mayo because it will disperse more easily, but if you’ve only got the green paste that comes in a tube, that will work in a pinch.

Homemade Mayonnaise, Wasabi-Style

Yield: about 2 cups

Ingredients:

  • 1 egg yolk, from a large egg
  • 1 teaspoon water
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 teaspoon white wine vinegar
  • 1 cup (8 ounces) of vegetable oil
  • 1 teaspoon wasabi powder or 2 teaspoons wasabi paste (add more if you prefer more zip)

Recipe method:

  1. Combine the egg yolk, water, salt, pepper and vinegar in a large bowl. Whisk until they are well combined.
  2. While whisking the egg mixture, add a few drops of oil to get the emulsion setup. Add a few more drops, and then a few more, all the while keep beating. Once you’ve got a good emulsion going, slowly drizzle in the remaining oil while whisking constantly. The finished product should be thick enough to cling to your tasting spoon.
  3. Spoon three tablespoons of mayo into a small bowl. Add wasabi powder or paste, stir gently until well incorporated, and add to the rest of the mayonnaise and stir until completely combined.
  4. Keep in an airtight container in the fridge. Fresh mayo should keep well for up to a week.

If you like homemade mayonnaise, check out these other recipes:

Comments

  1. Whoa – this only takes three minutes?! I had no idea! I’d be a little nervous about making mayo, though, because I’ve seen experienced chefs get flustered if the eggs won’t emulsify correctly. I do like the idea of wasabi-mayo, though!

  2. Jennifer Margulis says:

    You are a mayo maven, girl! I didn’t know so many kinds of mayonnaise existed. And I’m totally impressed that you know how to make them so well!

  3. Selena Cate says:

    Mayo & I have a love hate relationship. I grew up eating a very conventional diet and Best Foods Mayo went with everything. Every green veggie imaginable I ate it with Mayo including spinach, broccoli, artichokes and Brussels sprouts. While my adult diet is full of wholefoods and nutritional dense food, I have a hard time giving up my Best Foods Mayo. I’ve tried all the natural stuff and I can’t seem to stand the taste and texture. So what all this boils down to is that I’m ready to jump on board the make-your-own-Mayo. I’d love to be Best Foods free. Thank you for such an inspiring post.

  4. Very interesting. I have been discovering the diversity of wasabi and how it can really rev up even little things.

  5. Alisa Bowman says:

    I’m curious about the photo. Is that what wasabi looks like before it’s crushed?

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