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Wasabi & Lime Mayonnaise

I had a bit of a crisis on New Year’s Eve.  I had a kilo of delicious prawns in the fridge and was all set to make my Wasabi & Lime Mayonnaise, when lo and behold, the lid of my mini food processor snapped. It had well and truly done its time and I’m not complaining, but of all the moments!

Still, something good came of it. I realised that whisking your own mayonnaise by hand is dead easy and not to be feared. It really didn’t take much longer than using the machine and there was even some passive exercise thrown in for free. Bonus.

If you’re not already a convert, home-made mayonnaise is the best, chuck out the rest. Once you’ve made it and realise how simple and delicious it is, you’ll never go back.

I tend to make mine with a touch of Wasabi when I’m using it for seafood but leave it out if you just fancy something more general. Once you have your base, you can experiment with other flavours and make it your own.


1 free range egg yolk

1 teaspoon Dijon mustard

1 teaspoon white vinegar

1 teaspoon of lime juice

1/2 teaspoon wasabi (to taste)

125ml of peanut oil

salt & pepper

Place the egg yolk, mustard, vinegar, lime juice and wasabi in a medium-sized bowl and whisk until smooth.*

Drizzle in a teensy bit of peanut oil and whisk to incorporate. This is the only tricky bit so go slowly, adding a little at a time. *

Taste as you go. If you would like more wasabi, now’s a good time to add it.

If you think it’s too thick you can add a teaspoon of warm water. I like to add another teaspoon of lime juice as I just love a bit of tang.

Season with salt and pepper to taste.

Chill it in the fridge and it keeps for a few days if sealed tight.

*I used to do this step in the food processor so if you’re more comfortable with this method and yours isn’t broken, then by all means use it.