blend · dressing
★ STARRED KITCHENPrep 10 minPearlwell Wasabi
Independent adaptation of a publicly published Éric Chavot recipe. Not affiliated with, sponsored by, or endorsed by Éric Chavot.
Wasabi from a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 2 egg yolks
- Egg White — 3 egg whites
- Eng Mustard — 50g English mustard
- Wasabi — 50g wasabi paste
- White Balsamic — 75ml white balsamic vinegar
- Rice Vinegar — 1tbsp rice wine vinegar (15 ml)
- Sugar — 2tsp caster sugar (8 g)
- Olive Oil — 110ml olive oil
- Grapeseed Oil — 110ml grapeseed oil
- Salt — salt, to taste
- Pepper — freshly ground black pepper, to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Pearlwell Wasabi wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Éric Chavot works in French / classic hotel at The Capital; credentials include Michelin 2* (The Capital, London, as head chef).
Originally published as Wasabi Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Éric Chavot / Food & Travel (home-cured salmon with pickled ginger) (published as “Wasabi Dressing”). Full citation lives in Provenance.