Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1/2 teaspoon sea salt
- 2 garlic cloves, minced
- 1 large egg
- 1 egg yolk
- 2 Tablespoons wasabi powder
- 1 Tablespoon fresh lemon juice
- 3/4 cup vegetable oil
- 2 Tablespoon olive oil
Preparation:
Pound the salt and garlic in a mortar with a pestle into a paste. Transfer to a food processor and add the egg, egg yolk, wasabi powder, and lemon juice. Process for 1 to 2 minutes, or until thoroughly mixed.
Combine the vegetable and olive oils. With the food processor running, slowly add the oil in a thin steady stream, processing until the mayonnaise thickens. Scrape down the sides of the bowl and process until thoroughly blended.
Transfer to a glass jar with a lid and refrigerate. The mayonnaise is best within a few hours after it is made, but it will keep in the refrigerator for a couple of days.
Mint or Basil Mayonnaise:
Omit the wasabi powder and add 1 cup mint or Thai or Italian basil leaves, finely chopped.
Yield: 1 cup
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.
Combine the vegetable and olive oils. With the food processor running, slowly add the oil in a thin steady stream, processing until the mayonnaise thickens. Scrape down the sides of the bowl and process until thoroughly blended.
Transfer to a glass jar with a lid and refrigerate. The mayonnaise is best within a few hours after it is made, but it will keep in the refrigerator for a couple of days.
Mint or Basil Mayonnaise:
Omit the wasabi powder and add 1 cup mint or Thai or Italian basil leaves, finely chopped.
Yield: 1 cup
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.
