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by Wasabi Maestro 

Wasabi Aioli

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January 11, 2012 in Dressing

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Wasabi Aioli

Ingredients

2 egg yolks
1/2 tsp. french mustard
1 tsp. Namida® Wasabi paste made with Namida® wasabi powder
3 Tbs vinegar
300 ml extra virgin olive oil
1 tsp. soy sauce
salt , pepper to taste.

Method

    1) Combine yolks, mustard and vinegar together. Whisk then slowly add oil and wasabi paste.
    2) Season to taste.

Kindly supplied by The Hunting Lodge Restaurant, Waimauku, Auckland

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About the author 

Wasabi Maestro

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Started commercial wasabi growing in New Zealand in 1990. Now acts as consultant to World Wasabi and is passionate about Wasabia japonica and its uses. Has developed a number of new products and growing methods, and still likes to do R&D. Regarded as the world leader in hydroponic wasabi growing he is acknowledged as the Wasabi Maestro.

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