- Cook shallot in a little canola oil in small skillet until nicely browned but not burned; set aside.
- In a bowl, combine Namida® 100% Pure Wasabi powder and water, this will produce a thick paste. Leave for 5 minutes.
- Add all remaining ingredients (including shallots) except oil, salt and pepper to the Namida® Wasabi paste.
- Mix with immersion blender (or place in blender to purée).
- With motor running, slowly add oil in a thin stream to emulsify.
- Season to taste with salt and pepper.
Bottle and tightly seal. Store in refrigerator until required. This will last up to 6 weeks – if you don’t use any. 🙂