Wasabi Dressing

Name: Wasabi Dressing
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: Asian
Ingredients: 36 g Egg Yolk; 87.38 ml Egg White; 50 g Eng. Mustard; 50 g Wasabi; 75 ml White Balsamic; 15 ml Rice Vinegar; 8 g Sugar; 110 ml Olive Oil; 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.

Wasabi from a starred kitchen.

Ratio

Egg White 87 mlWhite Balsamic 75 mlRice Vinegar 15 mlOlive Oil 110 mlGrapeseed Oil 110 ml

Ingredients

Egg Yolk — 36 g
Egg White — 87.38 ml
Eng. Mustard — 50 g
Wasabi — 50 g
White Balsamic — 75 ml
Rice Vinegar — 15 ml
Sugar — 8 g
Olive Oil — 110 ml
Grapeseed Oil — 110 ml
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.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.