MAKES ABOUT 1 CUP/120 ML
For a quick and healthy appetizer, drizzle this mayonnaise over Smoked Salmon Nori Wraps.
1 egg yolk, room temperature
1 tsp/5 ml stone-ground mustard
1 tbsp/15 ml fresh lemon juice
¼ tsp salt
¼ tsp freshly ground black pepper
1 cup/240 ml mild-tasting extra-virgin olive oil
2 tsp/2 g wasabi powder
pinch of cayenne
Place the egg yolk, mustard, lemon juice, salt and pepper in the bowl of a food processer fitted with the blade. While it’s running, add the olive oil to the insert. The insert should have a tiny hole in it that will allow the oil to slowly drip into the food processor. Leave the food processor running until all of the oil has dripped through. This emulsification process is key when making mayonnaise. Add the wasabi powder and cayenne and give the food processor a quick whirl. Adjust salt and pepper to taste.
Read labels carefully and make sure that the wasabi powder is 100 percent wasabi and does not have other ingredients added.