This is a sure-thing aioli, that is simple to make. It isn’t too strong on the mustard/wasabi flavor and is quite versatile. It will stay in emulsion for a few days. Remember to refrigerate!
Recipe courtesy of KL Keller Foodways
1 cup good egg-based mayonnaise (like Best Foods or Hellman's)
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/2 cup Yandilla Mustard Seed Oil
In a medium bowl, whisk together the mayonnaise with the lemon juice, salt and pepper. Slowly start to drizzle in the mustard seed oil, continuing to whisk until the mixture is completely emulsified. Refrigerate.
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