This is a great all purpose wasabi condiment. The flavors of wasabi are preserved in fat, so it lasts a little longer, and you can put it on anything from hamburgers to potato salad, seafood salads, chicken salad, it goes with everything.
INGREDIENTS
Egg Yolk 1
Canola Oil 1 cup
Rice Vinegar 2 tbsp
Wasabi 2 tbsp
Dijon Mustard 1 tsp
Soy Sauce 1 tbsp
Whisk the egg yolk and Dijon mustard together in a stainless steel bowl. Begin to slowly add the canola oil in a steady stream into the egg yolk while you whisk. Once you begin to emulsify the oil into the yolk, add half of the vinegar, and continue whisking in the remaining oil. Then stir in the other flavorings.
