I call this Japanese Gravy. It goes well with fish but can be used on poultry, pork, lamb, as well as beef (only good cuts of meat) . You can use this as a vegetable dip (however, make it a little thicker) The Wasabi gives you the spice that we all seem to enjoy but not the lingering heat that takes away from our ability to taste the food.
- 1 cup light mayonnaise
- 1 tbsp prepared Real Wasabiâ¢ paste *
- 2 tbsp minced garlic
- 2 tbsp rice wine vinegar
- 2 tsp lemon zest
- 1 tsp fresh squeezed lemon juice
- Salt and Pepper, to taste.
- Please note that Many "Wasabi" paste products that are available in supermarkets are made of coloured horseradish instead. So make sure you use the real thing for the best results.
- Mix all ingredients in medium glass bowl until well blended. it should have the consistency of thick Ketchup (not very runny). If you need to make it smoother, add a little of Olive Oil (small amount at a time) and remix well until you get the right consistency). remember as it cools it will get thicker.
- Cover and refrigerate until ready to serve.
- Place the Aioli Sauce in a squeeze bottle for better more consistent application..
|Amount Per Recipe||%DV|
|Recipe Size 299g|
|Calories from Fat 1645||98%|
|Total Fat 186.07g||233%|
|Saturated Fat 25.78g||103%|
|Trans Fat 0.0g|
|Total Carbs 8.44g||2%|
|Dietary Fiber 1.2g||4%|