Wasabi Mayo
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Whipping up this super simple wasabi mayo is a delicious way to add a bunch of flavor to any dish! The deliciously fiery and distinctively pungent flavor of wasabi is mellowed out with creamy, rich mayonnaise, resulting in a perfectly balanced and flavor-packed wasabi mayo – it’s zesty, bold, and creamy, making it super versatile and crave-worthy!
Get ready for an easy, flavor-packed wasabi mayo that brings a bold punch with very little effort. It’s one of those simple sauces that instantly makes a dish feel more exciting, with a creamy texture and a sharp, distinctive bite.
Wasabi has a pungent flavor similar to horseradish or raw ginger (which is why it’s often called Japanese horseradish). Mixing it with mayonnaise softens that intensity, creating a smooth, balanced sauce that’s approachable without losing its character. It’s great for wasabi lovers who want something creamier, and just as good for gently introducing new palates to wasabi.
The best part is how simple it is. This sauce is made with just two ingredients: wasabi paste and mayonnaise. Look for wasabi in the Asian foods section of your grocery store or at an Asian market. For the mayo, I love using Kewpie for its extra-creamy texture and subtle sweetness, but any good-quality mayonnaise will work.
What to serve with wasabi mayo
This easy, flavor-packed wasabi mayo instantly levels up just about anything. I love drizzling it over honey glazed salmon and rice bowls, where it adds a lovely, spicy contrast to the sweet fish. It also tastes delicious with my sweet potato roll sushi bowl. It also tastes great slathered on salmon burgers or as a dip for fries.
Wasabi Mayo Recipe
Ingredients
- ½ cup Kewpie mayo (see notes)
- 1-2 tablespoons wasabi paste
Instructions
- Add the mayo and 1 tablespoon of wasabi paste to a small bowl.½ cup Kewpie mayo, 1-2 tablespoons wasabi paste
- Mix until well combined and then taste and add extra wasabi if you'd like it spicier.
- Either use the wasabi mayo right away or store it in your fridge for up to a month.
Notes
Nutrition
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I bought powdered Wasabi for a different recipe. Would using it here work? If so, about how much?
While I haven’t tried it with powdered wasabi, I’m certain it will work. I would start by mixing in a small amount (maybe ½ teaspoon) and adding more to taste. Sometimes adding powdered spices to mayo can leave a gritty feeling at first. If this happens, just let it rest in the fridge for a while and that gritty feeling should go away.
Great, thank you!
I made this tonight to go with my jalapeno poppers and it was the unexpected winner of the night! I will come back to this recipe again.
Yay! I’m so happy that you enjoy the recipe!