Wasabi AIoli
This wasabi aioli is the perfect balance of creamy and spicy, it's great for dipping, drizzling, or as a flavourful sauce. Whether you’re looking to kick up some sushi, sandwiches, or grilled meats, this simple homemade sauce packs a punch!
Ingredients
- ½ cup mayonnaise
- 1 tbsp wasabi paste adjust to taste
- 1 garlic clove finely minced (optional)
- Salt and pepper to taste
- 1-2 tsp water optional, to thin the aioli if needed
Instructions
- In a small bowl, combine the mayonnaise, wasabi paste, and garlic (if using).
- Taste the aioli and adjust the amount of wasabi depending on your heat preference. Add more for a stronger kick. Season with salt and pepper as needed.
- If you prefer a thinner consistency, gradually add 1-2 teaspoons of water until the aioli reaches your desired texture.
- Let the wasabi aioli chill in the fridge for about 10-15 minutes to let the flavours blend before serving.
Notes
Storage Notes
- Refrigeration: Store the aioli in an airtight container in the fridge for up to 3-4 days.
- Freezing: Not recommended, as mayonnaise-based sauces may separate when frozen.
- Adjust the Heat: If you love the wasabi kick, add more paste! You can also try a milder horseradish for a similar flavour.
- Serving Suggestions: Use this aioli as a dip for fries, on sushi rolls, or as a topping for burgers, grilled fish, or roasted veggies.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife