PANTRYFLEX

shake · mayo

★ STARRED KITCHENPrep 5 min

Wasabi Mayonnaise

Independent adaptation of a publicly published Daniel Vézina recipe. Not affiliated with, sponsored by, or endorsed by Daniel Vézina.

SPREAD · SEAFOOD & SUSHI

A spread for seafood & sushi.

Vézina's wasabi mayonnaise for seafood.

On the jar

WASABI

Method
shake
Yield
about ¾ cup
Ingredients
7
Jar batch
1.9× recipe
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Ratio

Ratio by volume: VEGETABLE OIL 60 ml, SESAME OIL 45 ml, RICE VINEGAR 15 ml, SOY SAUCE 15 ml
VEGETABLE OIL 60 mlSESAME OIL 45 mlRICE VINEGAR 15 mlSOY SAUCE 15 ml

Ingredients

  • Egg Yolkabout 2 yolks (36 g)
  • Wasabi5 ml (1 tsp) wasabi powder
  • Rice Vinegar15 ml (1 tbsp) rice vinegar
  • Sesame Oil45 ml (3 tbsp) sesame oil
  • Vegetable Oil60 ml (4 tbsp) vegetable oil
  • Soy Sauce15 ml (1 tbsp) soy sauce
  • Sesame Seed1 tsp (5 ml)

Method

  1. Pour to the lines in order (bottom → top): VEGETABLE OIL, SESAME OIL, RICE VINEGAR, SOY SAUCE.
  2. Add by count: 4 EGG YOLKS.
  3. Season to finish: WASABI (about 2 tsp), SESAME SEED (about 2 tsp).
  4. Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

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Provenance

Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).

Originally published as Mayonnaise à la Wasabi.

Adapted from a Daniel Vézina recipe (Daniel Vézina / Radio-Canada Mordu).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Daniel Vézina / Radio-Canada Mordu (published as “Mayonnaise à la Wasabi”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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