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| Wasabi Mayonnaise |
There are times when a fish dish just needs a little oomph - and wasabi mayonnaise is exactly that. A silky, pale‑green sauce with a clean, bright heat that lifts everything it touches. Store‑bought versions are often too sweet or too bland, but when you make it yourself you can fine tune the flavour to suit your own palate.
I began making homemade wasabi mayo to serve with freshly caught fish finding straight wasabi paste a little too sharp on its own. Blended into a creamy base, though, it becomes something far more balanced. It’s brilliant with battered fish, grilled vegetables, a crisp coleslaw, or even tucked into a sandwich with leftover roast chicken. The magic lies in its contrast: cool and creamy at first, followed by that unmistakable wasabi warmth that arrives politely and lingers just long enough.
The base couldn’t be simpler - a good quality full‑fat mayonnaise for the best texture. Into that I whisk wasabi paste, a splash of rice wine vinegar for brightness, and a touch of soy sauce to round the edges and give the mayo a savoury depth. A pinch of sugar softens the heat, though it’s entirely optional depending on how fiery you like things.
Once mixed, the mayo needs a few minutes to settle so the flavours can meld. It thickens slightly and becomes that perfect dipping consistency: glossy, smooth, and just spicy enough to make whatever you’re eating taste more alive.
Homemade wasabi mayonnaise is one of those table luxuries that takes almost no time yet makes a meal feel out of the ordinary - a simple condiment that brings a fresh spark to the plate.
Ingredients:
1/2 cup good quality full fat mayonnaise
2 tbsp rice wine vinegar
1 tbsp fermented soya sauce
2 tsp wasabi paste
Pinch of sugar
Method:
Add all ingredients to a bowl and whisk until smooth. Cover and chill until serving.
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