Wasabi pickle mayo
Jazz up your sauce with this fabulous tasty wasabi pickle mayo and serve it with your next meal of meat, seafood or veggies!
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.
Notes
(NOTE 1) Pickles, I used baby cucumbers as they are my favourite pickles but any variety will work such as gherkins.
(NOTE 2) 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.
(NOTE 3) 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.
Nutrition
Serving: 1servingCalories: 130kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gCholesterol: 8mgSodium: 177mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 24IUVitamin C: 1mgCalcium: 5mgIron: 1mg