This creamy wasabi mayo unlocks a powerful punch of flavor with just a few simple ingredients. The irresistible combination of rich creaminess and sharp, pungent heat will become your go-to sauce to have in your fridge whenever the carving hits! Slather this bold condiment on everything from sushi and sandwiches to burgers and beyond.
Table of Contents
This wasabi mayo mixture balances the rich, creamy base of mayonnaise with the sharp, sinus-clearing heat of authentic wasabi paste. A splash of rice vinegar adds necessary acidity, while a hint of sesame oil provides a nutty, aromatic depth that makes this sauce truly unforgettable.
It’s the ultimate flavor enhancer for elevating sushi, crispy tempura, grilled salmon, gourmet burgers, and even simple veggie wraps and spring rolls. Best of all, this recipe is incredibly adaptable to your taste. For a milder kick, simply use less wasabi paste, or add an extra pinch for those who crave more intense heat.
Ingredient notes
- Mayonnaise – This provides the rich and creamy base for this wasabi mayo recipe. Feel free to make the mayonnaise from scratch or buy a brand of mayonnaise that you love the most. Full-fat mayonnaise is best.
- Rice vinegar – Adds bright acidity to the wasabi mayo mixture. Rice wine vinegar works too, or substitute apple cider vinegar, white vinegar, white wine vinegar, or lime juice.
- Wasabi paste – The key ingredient for this mayo-based sauce. Wasabi paste adds a sharp, sinus-clearing heat that is quick to fade, followed by subtle earthy, grassy, and slightly sweet notes. If you can’t source real wasabi, you could use imitation wasabi paste, made from a combination of horseradish, mustard powder, green food coloring, and sometimes starch.
- Sesame oil – This provides a nutty, aromatic depth (a little goes far!). You could even use toasted sesame oil for more flavor. Make sure to store your oil in the fridge to prevent rancidity. Olive oil or avocado oil can be used instead, but you can then expect a milder taste.
How to make it
- Combine and stir: Add all of the ingredients in a small bowl and stir to combine.
- Serve or store: Use this wasabi mayo right away, or refrigerate in an airtight container for up to 5 days. Give it a quick stir before serving if it separates slightly.
Ways to use Wasabi Mayo
This versatile condiment is a must-have in your fridge at all times! It creates an instant boost of flavor to a variety of dishes, including:
- Sushi and sushi-inspired dishes: The most obvious pairing for this wasabi mayo is everything sushi, including Crispy Rice Sushi Bites, Vegetarian Sushi, Spicy Shrimp Sushi Bowl, or Spicy Tuna Sushi Stacks.
- Other seafood dishes: Use it as a finishing sauce or glaze for grilled salmon, drizzle it over fish tacos and bowls, or enjoy it as a dip for crab cakes and shrimp.
- Salad dressing: Thin it out with a bit of rice vinegar, soy sauce, and sesame oil for an incredible Asian-inspired salad dressing.
- Sandwiches and wraps: Spread it on your bread of choice before layering deli meats, roasted veggies, and cheese on top. Or, spread it on the outside of your grilled cheese before frying to make the bread extra crispy and flavorful.
- Appetizers: Add it to mashed egg yolks to make party appetizers, like these California Roll Deviled Eggs.
Tips and tricks
- Make a thinner sauce by stirring in a dash of water, sesame oil, or vinegar at a time.
- Thicken your sauce by mixing in additional mayo.
- Make this sauce ahead. The flavors improve after resting in the fridge!
- Double the recipe and refrigerate for easy use later on.
- Stir in liquid when serving stored wasabi mayo as the sauce will naturally thicken when chilled.
- Add a boost of flavor by using toasted sesame oil.
- Always taste this wasabi mayo after mixing the ingredients together. You may find that you want to adjust the flavor by adding more of certain ingredients to suit your preference.
- Adjust the amount of wasabi to suit your taste buds. Start with 1-2 tablespoons, then add more if you’re craving a bolder wasabi flavor.
- Instead of whisking by hand, blend the ingredients in a small food processor or blender for an ultra-smooth, airy, and luxurious consistency.
Variations
This versatile wasabi mayo recipe is a fantastic base that adapts effortlessly to your personal taste and the dishes you’d like to pair it with. Try these simple twists for maximum reward:
- Tangy alternatives – Use any vinegar (rice, apple cider, or white wine) or citrus (lemon instead of lime) for brightness.
- Add a sweetener – Add honey or sugar to this wasabi mayo if you feel like the sharp notes need to be rounded off.
- Vegan wasabi mayo – Use vegan mayonnaise for a vegan-friendly sauce.
- Added depth of flavor – Use toasted sesame oil instead of regular sesame oil for another layer of flavor complexity.
Serving suggestions
With its punch of heat and creamy, rich base, this wasabi mayo is far more than a condiment – it’s an instant flavor upgrade. Ready to put it to work? Here are some delicious pairings to get you started:
Storing
Keep leftover wasabi mayo in an airtight container in the fridge for 5-7 days. Stir well before using, adding a splash of liquid if the mixture has thickened.
It also freezes well for about 1 month. Allow it to thaw in the fridge overnight, then give it a really good stir before serving again.
Erin’s wine pairings
When selecting wines to complement this wasabi mayo, choose bottles with high acidity to cut through the richness of mayonnaise and those with a touch of sweetness to balance the wasabi’s pungency:
- The fruit-forward notes of Pinot Noir work well with seared tuna or beef dishes accompanied by wasabi mayo.
- The slight sweetness of an off-dry Riesling balances the heat of wasabi, while the high acidity cuts through the mayo’s richness. Perfect with sushi rolls or seafood dishes.
More mayo-rich sauces
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Full Recipe
Wasabi Mayo
Equipment
Ingredients
- ¼ cup mayonnaise
- 1 Tablespoon rice vinegar
- 1-2 Tablespoons wasabi paste (adjust to taste)
- 1 teaspoon sesame oil
Instructions
- Add all of the ingredients in a small bowl and stir to combine.
- Use right away, or refrigerate in an airtight container for up to 5 days. Give it a quick stir before serving if it separates slightly.
Notes
- Keep leftover wasabi mayo in an airtight container in the fridge for 5-7 days. Stir well before using, adding a splash of liquid if the mixture has thickened.
- It also freezes well for about 1 month. Allow it to thaw in the fridge overnight, then give it a really good stir before serving again.
- Make a thinner sauce by stirring in a dash of water, sesame oil, or vinegar at a time.
- Thicken your sauce by mixing in additional mayo.
- Make this sauce ahead. The flavors improve after resting in the fridge!
- Double the recipe and refrigerate for easy use later on.
- Stir in liquid when serving stored wasabi mayo as the sauce will naturally thicken when chilled.
- Add a boost of flavor by using toasted sesame oil.
- Always taste this wasabi mayo after mixing the ingredients together. You may find that you want to adjust the flavor by adding more of certain ingredients to suit your preference.
- Adjust the amount of wasabi to suit your taste buds. Start with 1-2 tablespoons, then add more if you’re craving a bolder wasabi flavor.
- Instead of whisking by hand, blend the ingredients in a small food processor or blender for an ultra-smooth, airy, and luxurious consistency.
- Tangy alternatives – Use any vinegar (rice, apple cider, or white wine) or citrus (lemon instead of lime) for brightness.
- Add a sweetener – Add honey or sugar to this wasabi mayo if you feel like the sharp notes need to be rounded off.
- Vegan wasabi mayo – Use vegan mayonnaise for a vegan-friendly sauce.
- Added depth of flavor – Use toasted sesame oil instead of regular sesame oil for another layer of flavor complexity.
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