I got tired buying wasabi-style mayonnaise from the store, so I tried making it myself. 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. Makes 2 cups of Mayonnaise!
Prep Time 15minutes
Total Time 15minutes
Author Stephanie Stiavetti
1/4teaspoonfreshly ground white pepper
1/2teaspoonwhite wine vinegar
1cup(8 ounces) of vegetable oil
1teaspoonwasabi powderor 2 teaspoons wasabi paste (add more if you prefer more zip)
Combine the egg yolk, water, salt, pepper and vinegar in a large bowl. Whisk until they are well combined.
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.
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.
Keep in an airtight container in the fridge. Fresh mayo should keep well for up to a week.