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Wasabi Mayonnaise

Making wasabi mayonnaise is a simple way to add an extra kick of flavor to burgers and sandwiches. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

  • Yield: Makes enough for 6 burgers
Wasabi Mayonnaise

Source: The Martha Stewart Show, February Winter 2007


  • 1 large egg, room temperature
  • 2 teaspoons unseasoned rice-wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1 1-inch piece fresh ginger, peeled and grated
  • 1 tablespoon wasabi paste
  • 1/2 teaspoon soy sauce
  • 3/4 cup canola oil
  • Coarse salt


  1. In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.

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