Homemade Wasabi Sauce

"A quick and simple sauce that can be used with grilled tuna or as a dip for eggrolls. From Food and Wine, December 1995."
 
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photo by Wildflour photo by Wildflour
photo by Wildflour
photo by Wildflour photo by Wildflour
photo by Wildflour photo by Wildflour
photo by Engrossed photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:
10mins
Ingredients:
5
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. CraftScout
    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.
     
  2. Wildflour
    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 :)
     
  3. Engrossed
    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.
     
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