Homemade wasabi mayonnaise brings clean heat to everything it touches: an egg yolk emulsified with mild olive oil and lemon juice, then spiked with real wasabi powder and a pinch of cayenne. Unlike commercial wasabi mayo, there are no seed oils or fillers — just creamy, pungent heat. Drizzle it over smoked salmon nori wraps for a quick and healthy appetizer.
MAKES ABOUT 1 CUP/120 ML
For a quick and healthy appetizer, drizzle this mayonnaise over Smoked Salmon Nori Wraps.
INGREDIENTS
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
COOKING INSTRUCTIONS
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.
CHEF’S TIP
Read labels carefully and make sure that the wasabi powder is 100 percent wasabi and does not have other ingredients added.
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Pro Tips
- Read the wasabi powder label carefully — many brands are mostly horseradish and mustard with additives. Choose 100 percent wasabi for the cleanest flavor.
- The egg yolk must be at room temperature for the emulsion to form; cold yolks produce a thin, unstable mayo.
- Add the wasabi powder only after the emulsion is complete and give the processor just a quick whirl — over-blending dulls its sharp, sinus-clearing heat.
- Use mild-tasting olive oil; a peppery extra-virgin makes the mayo bitter and fights the wasabi's clean heat.
- A pinch of cayenne rounds out the wasabi's sharp edge — it's subtle but worth including.
Frequently Asked Questions
How spicy is wasabi mayonnaise?
Pleasantly pungent rather than fiery — two teaspoons of wasabi powder give a clean, rising heat that fades quickly. Add another half teaspoon for a stronger kick.
How long does it keep?
About a week in a sealed jar in the refrigerator. The wasabi flavor mellows over a day or two, so make it ahead if you prefer it gentler.
What can I serve it with?
Smoked salmon nori wraps are the classic pairing here, but it's also superb with grilled fish, shrimp, and crisp vegetable crudités.
Can I substitute prepared wasabi paste?
Yes — start with a teaspoon and taste. Prepared pastes vary wildly in heat and often contain additives, so adjust gradually.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS 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. CHEF’S TIP Read labels carefully and make sure that the wasabi powder is 100 percent wasabi and does not have other ingredients added.
