blend · mayo
★ STARRED KITCHENPrep 10 minSeaweed-Wasabi Mayonnaise
Independent adaptation of a publicly published Tom Kerridge recipe. Not affiliated with, sponsored by, or endorsed by Tom Kerridge.
SPREAD · OYSTER FRITTERS
In the published recipe, this is the spread for oyster fritters.
Tom Kerridge's seaweed-wasabi mayonnaise for oyster fritters.
On the jar
SEAWEEDWASAB
- Method
- blend
- Yield
- about 1¾ cups
- Ingredients
- 5
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Seaweed50 g
- Rice Vinegar½ cup (120 ml)
- Egg Yolkabout 2 yolks (36 g)
- Wasabi1 tsp wasabi paste (5 ml)
- Vegetable Oil1 cup (250 ml)
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
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
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- Wasabi-Soy-Honey Sesame Dressing★ STARRED KITCHENOn the jar: WASABISOYHON
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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?
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 Tom Kerridge / tomkerridge.com (oyster fritters…) (published as “Seaweed–Wasabi Mayonnaise”). 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.