On the jar: Capermill Seaweed–wasabi Mayonnaise
blend · mayo
★ STARRED KITCHENPrep 10 minCapermill Seaweed-Wasabi Mayonnaise
Independent adaptation of a publicly published Tom Kerridge recipe. Not affiliated with, sponsored by, or endorsed by Tom Kerridge.
From a starred kitchen.
Ratio
Ingredients
- Seaweed — 50 g fresh gutweed (rinsed, squeezed dry)
- Rice Vinegar — 120 ml rice wine vinegar
- Egg Yolk — 2 egg yolks
- Wasabi — 1 tsp wasabi paste (5 ml)
- Vegetable Oil — 250 ml vegetable oil (stream)
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
Capermill Seaweed–wasabi Mayonnaise 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:
2 kitchens · 5 stars · 1 national award
- Stonepass Mustard Mayonnaise★ STARRED KITCHEN
- Smokemill Wasabi–soy–honey Sesame★ STARRED KITCHEN
- Canal Mustard Seed★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).
Originally published as Seaweed–Wasabi Mayonnaise.
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 Tom Kerridge / tomkerridge.com (oyster fritters…) (published as “Seaweed–Wasabi Mayonnaise”). Full citation lives in Provenance.