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  • Wasabi Aioli Sauce

    2 votes
    Wasabi Aioli Sauce
    Servings: 1
    by Maher Hazine
    1 recipe
    >
    I call this Japanese Gravy. It goes well with fish but can be used on poultry, pork, lamb, as well as beef (only good cuts of meat) . You can use this as a vegetable dip (however, make it a little thicker) The Wasabi gives you the spice that we all seem to enjoy but not the lingering heat that takes away from our ability to taste the food.

    Ingredients

    • 1 cup light mayonnaise
    • 1 tbsp prepared Real Wasabi™ paste *
    • 2 tbsp minced garlic
    • 2 tbsp rice wine vinegar
    • 2 tsp lemon zest
    • 1 tsp fresh squeezed lemon juice
    • Salt and Pepper, to taste.
    • Please note that Many "Wasabi" paste products that are available in supermarkets are made of coloured horseradish instead. So make sure you use the real thing for the best results.

    Directions

    1. Mix all ingredients in medium glass bowl until well blended. it should have the consistency of thick Ketchup (not very runny). If you need to make it smoother, add a little of Olive Oil (small amount at a time) and remix well until you get the right consistency). remember as it cools it will get thicker.
    2. Cover and refrigerate until ready to serve.
    3. Place the Aioli Sauce in a squeeze bottle for better more consistent application..

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