Wasabi Dressing

Name: Wasabi Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Asian
Ingredients: about 2 yolks (36 g) Egg Yolk; about 2½ whites (90 g) Egg White; about 3 Tbsp (50 g) Eng Mustard; 50 g Wasabi; about ⅓ cup (75 ml) White Balsamic; 1 Tbsp (15 ml) Rice Vinegar; about 2 tsp (8 g) Sugar; about ½ cup (110 ml) Olive Oil; about ½ cup (110 ml) Grapeseed Oil; salt, to taste Salt; freshly ground black pepper, to taste Pepper

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

DRESSING · CURED SALMON & FENNEL & PICKLED GINGER

In the published recipe, this is the dressing for home-cured salmon with pickled ginger. The same recipe pairs it with Dill Oil, the herb sauce.

Chavot's dressing for cured salmon & fennel & pickled ginger.

On the jar

WASABI

Method: blend
Yield: about 1¾ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

White Balsamic 75 mlRice Vinegar 15 mlOlive Oil 110 mlGrapeseed Oil 110 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Egg Whiteabout 2½ whites (90 g)
Eng Mustardabout 3 Tbsp (50 g)
Wasabi50 g
White Balsamicabout ⅓ cup (75 ml)
Rice Vinegar1 Tbsp (15 ml)
Sugarabout 2 tsp (8 g)
Olive Oilabout ½ cup (110 ml)
Grapeseed Oilabout ½ cup (110 ml)
Saltsalt, to taste
Pepperfreshly 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.

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Companion jar

Wasabi Dressing 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:

4 kitchens · 5 stars · 4 national awards

Yogurt DressingNATIONAL AWARD WINNEROn the jar: SWEET YOGURT
Hoisin Mustard SauceNATIONAL AWARD WINNEROn the jar: HOISIN MUSTA
Yuzu Dressing★ STARRED KITCHENOn the jar: YUZU
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Éric Chavot works in French / classic hotel at The Capital; credentials include Michelin 2* (The Capital, London, as head chef).

Adapted from a Éric Chavot recipe (Éric Chavot / Food & Travel (home-cured salmon with pickled ginger)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Éric Chavot / Food & Travel (home-cured salmon with pickled ginger) (published as “Wasabi Dressing”). 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.

Companion jar