Prep 10 mins
Cook 0 mins
A quick and simple sauce that can be used with grilled tuna or as a dip for eggrolls. From Food and Wine, December 1995.
- 1⁄4 cup wasabi powder
- 1⁄4 cup rice vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon salt
- In a food processor, combine the wasabi powder, vinegar, and mustard.
- Add 1/4 cup of water and with the machine on, slowly pour in the oil to form a lightly thickened sauce.
- Add the salt and process briefly.
- The sauce can be refrigerated for up to 1 month.
- Shake or stir before using.
The water in this recipe should be listed as part of the ingredients. I changed the number of servings from 10 to 3, and printed out the recipe. When I was making the sauce, I just went according to the recipe, so when it said to add 1/4 c. water, I did, not thinking that it wasn't adjusted to one third the original recipe. I had to dump my first batch down the drain. That being said, when made according to the way the recipe intends, this is a very nice wasabi sauce.
My hubby always complains that the sushi place we order from never gives him enough wasabi paste, so I made him a whole bowl of this sauce to go with! And he ate every bit of it!! Thank you very much!!!! Made for the ZWT4 :)
OH YEAH! This is just what I needed to clear out my sinuses. For some reason I can't handle hot chili peppers but I can eat a ton of wasabi and horseradish. LOVE IT! This tasted just like the kind at sushi bars. Freddy Cat and I enjoyed it with fresh carrots and terrified mushrooms! I made 2.5 servings in a pyrex with my immersion blender. Made for the Halloween theme photo tag game.