Basic Wasabi Mayonnaise Recipe
A lovely basic mayonnaise made the traditional way. The wasabi gives it a punchy and yet smooth flavour. Really lovely.
Ingredients
• 2 large eggs, preferably free range
• 1 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
• 2 Tbsp white-wine vinegar
• 280ml peanut oil or other flavorless oil
• Salt and pepper
Method
- Separate the yolks of the eggs from the whites. Save the whites, which can be frozen to make meringue or added to omelets.
- In a blender, blitz the egg yolks, mustard, white-wine vinegar and salt and pepper.
- With the blender still running, add just a single drop of oil.
- Let this blend.
- Begin drizzling the oil in slowly in a steady stream.
- Carry on. If the mixture becomes too thick add a little water, no more than a splash.
- Continue until all the oil has been incorporated.
- Taste and season again before storing in the refrigerator until you are ready to use it.
This mayonnaise will keep up to a week if kept refrigerated.