Wasabi and Cilantro Mayonnaise Sauce, No Added Refined Sugar
International dishesSauces and DipsJapanabout 10 minutes
Wasabi and cilantro mayonnaise sauce comes out pale green, sharp at the nose and fragrant with cilantro. It suits fried food, grilled dishes, salads and sushi alike. The difficulty is judging the wasabi, since every brand carries a different level of heat.
The wasabi goes in a little at a time with a taste after each addition, because too much cannot be pulled back. The cilantro has to be completely dry before chopping, as water thins the sauce and dulls the color quickly.
This batch weighs about 205g, at roughly 135 calories per 100g.
Method
Rinse 50g cilantro, drain it well and chop it fine.
Put 100g Lean Mayo and 5g lime powder in a bowl and whisk until the lime powder has dissolved.
Add 50g wasabi and mix until the color and scent are even.
Fold in the chopped cilantro at the end.
Serve as a dip for fried and grilled dishes, salads, sushi or sashimi.
Tips
Add the wasabi slowly and taste as you go, since the heat varies a great deal between brands.
Shake the cilantro completely dry before chopping, as trapped water thins the sauce.
Dissolve the lime powder fully before the wasabi goes in, since adding them together leaves lumps.
Fifteen minutes in the fridge after mixing lets the flavors come together before serving.
Chop the cilantro right before mixing, as leaves cut early darken and lose their scent.
It is at its best the same day, and the green fades overnight.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.