{"id":6977,"date":"2021-04-14T15:55:12","date_gmt":"2021-04-14T15:55:12","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=6977"},"modified":"2023-01-23T11:17:02","modified_gmt":"2023-01-23T18:17:02","slug":"wasabi-mayonnaise","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/04\/14\/wasabi-mayonnaise\/","title":{"rendered":"Wasabi Mayonnaise"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up anything that uses mayonnaise, such as <a href=\"https:\/\/www.burn-blog.com\/14817\/caribbean-crab-stuffed-deviled-eggs\/\">deviled eggs<\/a>, <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2021\/04\/06\/byron-bay-chilli-co-tuna-roll\/\">tuna salad sandwiches<\/a>, or the po\u2019boy sandwich. This mayo recipe eliminates today\u2019s problems with raw eggs and possible salmonella because the egg base is heated before emulsifying it into mayonnaise. Serve this over grilled tuna or other fish.<\/p>\n<h2>Wasabi Mayonnaise Ingredients<\/h2>\n<ul>\n<li>2 large egg yolks<\/li>\n<li>2 tablespoons fresh lemon juice<\/li>\n<li>2 tablespoons water<\/li>\n<li>\u00bd teaspoon sugar<\/li>\n<li>1 teaspoon dry mustard<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 cup vegetable oil<\/li>\n<li>1 tablespoons prepared wasabi paste<\/li>\n<\/ul>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-6978\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2021\/04\/pexels-mister-mister-3490369.jpg\" alt=\"wasabi mayonnaise\" width=\"640\" height=\"502\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2021\/04\/pexels-mister-mister-3490369.jpg 640w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2021\/04\/pexels-mister-mister-3490369-300x235.jpg 300w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2021\/04\/pexels-mister-mister-3490369-90x70.jpg 90w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<h2>Instructions<\/h2>\n<ol>\n<li>Have a bowl of cold water handy. Place the egg yolks, lemon juice, water, and sugar in a small pan and heat over very low heat, while stirring constantly. If the mixture starts to thicken, immediately remove it from the heat, but continue stirring. Dip the bottom of the pan into the cold water to stop the mixture from cooking.<\/li>\n<li>Scrape the mixture into a blender and let it cool for at least five minutes. Add the dry mustard and salt. Cover the blender and turn it on. With the blender running, slowly drizzle the oil in a very thin stream, allowing the blender to emulsify the sauce. Stop the blender. Add the wasabi. Pulse or blend the mayonnaise just long enough to thoroughly incorporate the wasabi. Refrigerated, this mayonnaise should keep at least a week.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@bemistermister?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Mister Mister<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/person-dipping-fried-food-on-sauce-3490369\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try it on anything that uses mayo.<\/p>\n","protected":false},"author":5,"featured_media":6978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[139,395,394],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6977"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=6977"}],"version-history":[{"count":2,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6977\/revisions"}],"predecessor-version":[{"id":6981,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6977\/revisions\/6981"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/6978"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=6977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=6977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=6977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}