Prep 5 mins
Cook 15 mins
My husband and I are big fans of "sauce". We spend time together in the kitchen throwing together a variety of ingredients. For us 'the hotter, the better'! We came up with this sauce to use with fish/crab cakes but have found an endless list of other foods to use it with. This is zippy but not too hot.
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 1 tablespoon wasabi powder
- 1 jalapeno pepper, seeded, finely chopped
- 1 teaspoon apple cider vinegar
- salt, to taste
- In a small bowl, stir together the sour cream and mayonnaise.
- Mix in the wasabi powder, jalapeno pepper, vinegar and salt.
- Refrigerate for about 15 minutes to let the flavors develop.
- If you want more zip, add a little more wasabi, then refrigerate about 5 minutes. The wasabi will get hotter upon sitting.
- If you are watching calories, low-fat sour cream and mayonnaise won't affect the outcome of this sauce.
This recipe is excellent! I used prepared wasabi paste from a tube instead of the powder and did not seed the jalapeno. These alterations made a hotter sauce, with more of a dip consistency, that was even more flavorful after sitting overnight. I keep a batch in the fridge to snack on with fresh veggies, pretzels, and tortilla chips! Excellent on grilled salmon! Thanks, Carribean Queen!
The taste was OK although we would have preferred it a bit hotter. The wasabi was very faint, it somehow got "killed". Consistency of the sauce was way too thick. It felt like a glob in the mouth. Made the sauce a couple of hours before dinner so it had plenty of time to settle. Used it with ovenbaked fish. Will probably try it again and use less (or no) mayo. Don't know if that (the mayo) was the cause of the off consistency but I'll try. Thanks for posting.