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Why not make some delicious fresh wasabi mayonnaise for your favourite burger. This may well be an Asian Turkey Burger or for fish lovers on a salmon or tuna burger. Wasabi mayonnaise can be a sauce for steamed baby bok choy in addition to asparagus spears, crisp-tender cooked sugar snap peas and grilled vegetables. It can also be used on dishes including chicken and pork.
Wasabi mayonnaise can simply be added to a baked potato and finished off the top with some freshly cut chives and let’s not forget the French fries!
Simply just blend the egg, mustard, vinegar, salt and sugar. After blending add a stream of oil and continue the process until all of the oil is mixed in and becomes emulsified, to produce thick looking mayonnaise. The exciting part is adding the freshly grated wasabi rhizome obtained from Wasabi Crop. Once added blend the contents for a short time, then transfer to a glass bowl and keep refrigerated until further use. Fantastic you have just made wasabi mayonnaise that will keep for up to 5 days for a delicious accompaniment to your sandwiches.
What’s required to make about 300 mL of Wasabi Mayonnaise:
One large ‘organic’ egg
One tablespoon of Dijon mustard
One tablespoon of unseasoned rice vinegar
One tablespoon of kosher or sea salt
One tablespoon of granular sugar
One cup full of 240 mL canola oil
Three tablespoons of Freshly grated Wasabi Paste
Enjoy Fresh Wasabi Rhizomes, Leaves and Stems from Wasabi Crop!
I’m Sofia Kitson, the Wasabi Crop Blogger. My interests are writing articles on growing and cooking with wasabi.