Wasabi Mayonnaise

mayonnaise-bannerFresh, homemade mayonnaise is a real treat and, when made with good quality ingredients, it can be deeply nourishing.   Unrefined, extra virgin olive oil provides vitamin E and monounsaturated fats while the addition of raw, pastured egg yolk provides omega-3 fatty acids, lecithin and enzymes. This recipe makes approximately 1 cup of wasabi mayonnaise.

wasabi mayonnaise

By Jenny Published: May 9, 2009

    Fresh, homemade mayonnaise is a real treat and, when made with good quality ingredients, it can be deeply nourishing.   Unrefined, …

    Ingredients

    • 2 Fresh Egg Yolks from Pastured Hens
    • 1 Tablespoon Raw Cider Vinegar
    • 2 Tablespoons Wasabi Powder
    • ½ Teaspoon Unrefined Sea Salt
    • ¼ Teaspoon Paprika
    • 1 Cup Unrefined, Extra Virgin Olive Oil

    Instructions

    1. Mix all ingredients together, except olive oil, until well combined.
    2. Turn your mixer or blender on high and slowly, in a very thin stream pour the olive oil into the egg mixture.
    3. Continue to mix the olive oil into the mixture until it is thoroughly emuslified and thickened.
    4. Keep in the refrigerator and serve within a few days.

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    What people are saying

      • Jenny says

        Thanks for the compliments on this recipe. We really like it and make it frequently. It’s just so fresh!

    1. says

      On the mayo, maybe I am using the wrong kind of extra virgin olive oil but every time I make it, it’s a little too fruity and flavorful for the our taste and the kids don’t like it. I have mixed horseradish in so it was great for some sandwiches. The wasabi is a killer idea. But, I am not sure what I’m doing wrong – any thoughts?

      Check out Annie – Hip Organic Mama’s last post: Mama was Right! (weight loss, processed health foods, real foods).

    2. Jenny says

      Annie – it might not be something you’re doing at all. Olive Oil mayo is largely an acquired taste because it is so strongly flavored. I didn’t like it initially and would substitute another oil like grapeseed or sunflower for some of the olive oil until I was able to wean myself onto 100% olive oil. I’ve read that Chaffin Family Orchards olive oil is mild and well-suited to mayo.

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