Fresh, 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.
To make homemade wasabi mayonnaise, you’ll need:
- 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:
- Mix all ingredients together, except olive oil, until well combined.
- Turn your mixer or blender on high and slowly, in a very thin stream pour the olive oil into the egg mixture.
- Continue to mix the olive oil into the mixture until it is thoroughly emuslified and thickened.
- Keep in the refrigerator and serve within a few days.
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OMG. This looks amazing!
This is a such a great simple recipe. Would be so amazing to mix up a creamy egg salad with this mayo. I haven’t used store bought mayo in years and years. What a treat this would be.
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I will be trying this for sure!
Breeze
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Thanks for the compliments on this recipe. We really like it and make it frequently. It’s just so fresh!
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?
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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.