Jazz up your sauce with this fabulous tasty wasabi pickle mayo and serve it with your next meal of meat, seafood or veggies!
This wasabi pickle mayo is creamy, zingy and has a perfect amount of wasabi without overpowering the sauce. It goes well with almost everything but when served with fried chicken or fish it’s spectacular.
If that doesn’t convince you maybe this will. My wasabi hating sister no longer hates wasabi, so just the other day we were having sushi for dinner when I saw her squeezing wasabi into her soy sauce. Apparently, it was my fault because I repeatedly force-fed her my Wasabi and Pea soup so many times.
That’s a great thing right?, I mean the force-fed part was Nara being dramatic but the fact my cooking has convinced her that wasabi can be appealing is a huge compliment!
More yummy sauces to make your dishes dazzle!
Strawberry Compote
Japanese Tartar Sauce
Beautiful Chimichurri
Savoury Cherry Sauce
What is Wasabi pickle mayo?
My wasabi pickled mayo is a very basic tartare sauce but mixed with wasabi.
Tartare sauce is a condiment commonly paired with seafood, it’s tangy and has a base that is similar to mayonnaise. Tartare sauce can be on the chunky side as it has chopped pickles and sometimes capers in it.
Ingredients for Wasabi Pickle Mayo:
This recipe is simple and fast as we will be using mayonnaise for the base BUT don’t worry as the overall taste is still going to be amazing!
Mayonnaise is the base of for the sauce so if possible use a good quality creamy ‘whole egg‘ mayonnaise. I avoid using any low fat or lite varieties as it’s overly sweet and tastes processed.
Pickles, I used baby cucumbers as they are my favourite pickles but any variety will work such as gherkins.
Wasabi can be found in the international food aisle at supermarkets in the Asian section. Wasabi is actually horseradish mixed in green food colouring as I have explained in my vibrant Wasabi and Pea soup recipe.
Lemon adds a nice zingy flavour to the sauce.
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How to make wasabi pickle mayo
Step-by-step guide
This incredible yummy sauce will only take a few minutes of your time or even less!
1. Place the pickles into a food processor and pulse until finely chopped. Add in the mayonnaise, wasabi and lemon juice and pulse again for a few seconds.
2. Remove the sauce mixture from the food processor and place in a small serving bowl, (if needed) add salt and pepper to taste.
The sauce will be good to keep for a week in an airtight container kept in the fridge.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Wasabi pickle mayo
Ingredients
- 40 gm pickle baby cucumbers (NOTE 1)
- ½ cup whole egg mayonnaise (NOTE 2)
- 1 tsp lemon juice
- 2 tsp wasabi paste (NOTE 3)
- salt and pepper (if needed)
Instructions
- Place the pickles into a food processor and pulse until finely chopped. Add in the mayonnaise, wasabi and lemon and pulse again for a few seconds.
- Remove the sauce mixture from the food processor and place in a small serving bowl, add seasoning to taste if needed.
