Traditionally made Wasabi Mayonnaise Recipe
This is the method that my French Grandmother used to make Mayonnaise with when she did it by hand using a hand whisk and a bowl. This was over half a century ago when most cooking and kitchen work was done by hand and with love.
In this case I have modernised it by using a food processor to take away the arm ache that comes from hand whisking the ingredients together. Also I have given a few different oil options that might be more acceptable in these health conscious times. 🙂
Basic Wasabi Mayonnaise Recipe
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. It's not the same as salad dressing, which doesn't contain egg yolks and is generally sweeter than mayonnaise.
Mayonnaise is an emulsion, which is a mixture of two liquids that normally can't be combined.
Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another.
It takes time and care to make a good mayonnaise at home.
The use of 100% Pure Wasabia japonica rhizome powder made into a firm paste and added to the eggs before adding the oil gives the mayonnaise a punchy and yet smooth flavour. It has many uses for salads, dips, and even as a sandwich spread.
You need to remember that the egg yolks are not cooked, and the finished mayonnaise needs to be kept in the refrigerator. It should be discarded after not more than a week after making. Most times in our house it barely lasts past the meal it was made for. 🙂
Traditionally, mayonnaise is made with good quality olive oil that has little or no taste. In most recipes Extra Virgin Olive Oil is recommended.
Fake Olive Oil Industry
However, testing has shown that at least 70% of all olive oil sold is fake.
For the record, extra-virgin olive oil is produced by crushing fresh olives in good condition to extract the oil. No solvents can be used and the temperature must be within a range that will not degrade the oil. Extra-virgin olive oil has a shelf life of 2 years and is damaged by exposure to heat, light, and air. I recommend buying smaller bottles and using them up within a few months at most.
Authentic extra-virgin olive oil takes a lot of time, expense, and labor to make. On the flip side, it’s quick, cheap, and easy to doctor it.
The most common form of adulteration comes from mixing extra-virgin olive oil with cheaper, lower-grade oils. Sometimes, it’s an oil from an altogether different source — like canola oil or rapeseed oil. Other times, they blend extra-virgin olive oil with a poorer quality olive oil. The blended oil is then chemically deodorized, colored, and possibly even flavored and sold as “extra-virgin” oil to a producer. In other words, if you find a major brand name olive oil is fake, it probably isn’t the brand’s fault. Rather, it’s their supplier’s.
How to check to see if you have been robbed.
Robbed might seem a harsh word to use in relation to olive oil, but the reality is that most of the olive oil trade worldwide is controlled by the criminal world and organised gangs.
THE PROFIT MARGIN CAN BE THREE TIMES BETTER THAN COCAINE.
Check for adulteration of the olive oil in your cupboard.
First, extra-virgin olive oil ought to be comprised of mostly monounsaturated fat that grows more solid when cold. If you put a real extra-virgin olive oil in the refrigerator, it ought to become thick and cloudy as it cools completely (some oils made from high-wax olive varieties will even solidify). It should be noted, however, that this is not a fail-proof test. That’s because adulterated oils may also become thick and cloudy in the refrigerator. After all, some adulterated extra-virgin olive oils are cut with low-grade, refined olive oil. Those would still clump up. Other adulterated extra-virgin olive oils are cut with just enough of the cheaper oils that they’ll still be mostly olive oil, so they’ll have some clumping, too. If, however, the oil you put in the fridge fails to thicken at all (still appearing as clear and runny as it did at room temperature), then you know something certain: that it’s fake!
Monounsaturated oils are liquid at room temperature but start to solidify at refrigerator temperatures. But, Canola, olive, and peanut oils, and avocados are also sources of monounsaturated fat. This means that they will also clump up if put in the refrigerator.
Second, extra-virgin olive oil ought to be flammable enough to keep an oil lamp burning. Again, this isn’t a fail-proof test, and for the same reasons. But, it is certain that if your so-called “extra-virgin olive oil” doesn’t keep a wick burning, it isn’t extra-virgin at all, but instead contains refined oils.
Food fraud also raises health concerns. There’s the risk of someone having an allergic reaction because they believe they’re consuming one thing while could actually consume an allergen. And some products have also been found to include low-quality contaminants, which presents an additional set of risks.
List of Ingredients
- 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, Namida® Wasabi Paste, 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.
- Continue. If the mixture becomes too thick add a little water, no more than a splash.
- Continue until all the oil has been incorporated into the mayonnaise emulsion.
- Taste and season (if required) again before storing in the refrigerator until you are ready to use it.
This mayonnaise will keep up to a week if kept refrigerated.
You can purchase 100% Pure Wasabia japonica rhizome powder here. This powder is freeze dried to retain all the ITC content, flavour and contains no additives.
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