Wasabi Aioli is a blend of the creamy, garlicky goodness of traditional Mediterranean aioli with Japanese wasabi’s sharp, piquant flavors. It’s a condiment, both a conversation starter and a palate pleaser.
Ingredients: the best of both worlds
Let’s take a closer look at what goes into making this dip - here’s a breakdown of what we use and why:
- Aioli base: Our aioli, made with a homemade mayonnaise base, has mixed garlic. This makes it creamy and flavorful, perfect as the base for our aioli.
- Wasabi: We add wasabi, known in Japanese cooking, for a special kind of heat. It’s sharp and quick, hitting your sinuses more than your tongue, making our aioli stand out.
- Lemon juice: A bit of lemon juice cuts through the creaminess. It adds a fresh, citrusy taste that balances everything out nicely.
- Soy sauce: A splash of soy sauce adds a subtle umami depth, enhancing the overall savoriness without overwhelming the other flavors.
- Salt and pepper: A little salt and pepper are all we need to bring everything together. They help make sure every flavor gets noticed without overpowering anything.
Add a twist
Are you looking to create your own unique version of Wasabi Aioli? Here are some recommendations of what to try;
- Citrus zest: Mix in some lemon or lime zest for an extra zingy citrus note.
- Sweeten it up: A small amount of honey or maple syrup can balance the heat with a hint of sweetness.
- Spice it further: Introduce a pinch of cayenne pepper or a few drops of hot sauce for extra spiciness.
- Ginger kick: Grate fresh ginger into the aioli for a warm, spicy undertone.
- Roasted garlic: Replace raw garlic with roasted garlic for a deeper, more mellow flavor.
- Sesame seed garnish: Sprinkle toasted sesame seeds on top for a nutty crunch.
- Avocado twist: Blend in some ripe avocado for a richer, smoother consistency.
Serve your dip
Are you looking to indulge in our Wasabi Aioli? We’ve got you covered! Whether hosting a dinner party or just spicing up a weekday meal, this versatile aioli can add a zesty flair to various dishes. Below are some of our favorite pairings that we’ve enjoyed and think you’ll love, too:
- Sushi and sashimi: Serve these Japanese favorites with a dollop of Wasabi Aioli for a creamy twist.
- Grilled seafood: Use it as a topping for grilled salmon, shrimp, or scallops.
- French fries: Swap out traditional ketchup for this aioli to add a zesty kick.
- Vegetable crudité: Dip raw veggies like carrots, cucumbers, and bell peppers for a healthy snack.
- Sandwich spread: Spread it on turkey, chicken, or veggie sandwiches for added flavor.
- Burger topping: Elevate your burgers with a smear of this flavorful aioli.
- Fried calamari: Serve it as a dipping sauce for a delicious twist.
- Roast beef: Complement slices of roast beef with a touch of Wasabi Aioli.
- Chicken wings: Toss or dip wings in aioli for a unique flavor profile.
- Potato wedges: Use it as a dip for baked or fried potato wedges.
If you’re like us and find yourself putting aioli (in all its glorious variations) on everything, here are some more recipes that’ll scratch the aioli itch:
What does Wasabi Aioli taste like?
Wasabi Aioli is a creamy and smooth condiment with a mellow garlic flavor that is suddenly uplifted by the sharp, punchy hit of wasabi. The heat is more sinus-targeting than tongue-tingling, creating a unique taste experience.
How can I use Wasabi Aioli?
Wasabi Aioli is extremely versatile. It's excellent as a spread for sandwiches, as a dip for fries, crudité, or tempura, and it can also add a twist to your salads when used as a dressing.
Is Wasabi Aioli very spicy?
The spiciness of Wasabi Aioli can be adjusted to taste, but typically, the wasabi provides a distinctive warmth that is tempered by the creamy aioli. It's designed to be pleasantly zesty without being overpowering.
Can I make Wasabi Aioli at home?
Yes, making Wasabi Aioli at home is quite simple. You need a base of aioli or mayonnaise, fresh or prepared wasabi, and a few other ingredients like lemon juice, salt, and pepper to create this flavorful sauce.
How can I store Wasabi Aioli?
To keep your Wasabi Aioli tasting great, just scoop it into an airtight container and pop it in the fridge. Try to use it up within 3-5 days, since it's homemade and doesn't have the preservatives like the stuff from the store. Freezing's not a good idea for aioli; it can mess up the texture.
Wasabi Aioli combines the creamy texture of aioli with the spicy kick of wasabi for a condiment that's perfect as a dip, spread, or dressing. It's easy to make and brings a bold twist to any dish!
1 cup mayonnaise
2-3 teaspoons wasabi paste (depending on spice preferences)
1 teaspoon minced garlic or 1 teaspoon garlic paste
1 tablespoon lemon juice
1 teaspoon soy sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame oil
In a medium mixing bowl, combine 1 cup of mayonnaise with 3 teaspoons of wasabi paste.
Add 1 teaspoon of minced garlic to the bowl.
Squeeze in approximately 1 tablespoon of fresh lemon juice.
Pour in 1 teaspoon of soy sauce for a hint of umami flavor.
Season the mixture with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Drizzle in 1/4 teaspoon of sesame oil for a subtle nutty essence.
Whisk all the ingredients together until the mixture is smooth and fully combined.
Taste the aioli and adjust any of the seasonings to your preference, adding more wasabi for heat if desired.
If the aioli is too thick, thin it out with a little water, adding one teaspoon at a time until you reach the desired consistency.
- Calories 94 kcal |
- Carbohydrate Content 0.2 g |
- Cholesterol Content 5.8 mg |
- Fat Content 10.3 g |
- Fiber Content 0 g |
- Protein Content 0.1 g |
- Serving Size 1 portion |
- Sodium Content 83 mg |
- Sugar Content 0.1 g |
- Saturated Fat Content 1.5 g |
About the author
Emma Donin is the culinary maestro behind this blog that serves as a melting pot of global cuisines and gastronomic adventures. Her culinary journey began in her grandmother's kitchen, where she learned the fundamentals of cooking and the importance of using fresh, quality ingredients.