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006You may have heard that The Goddess loves sauces.  We’re talking any type of sauce, but she does have a special little spot in her heart for mayonnaise or creamy-type sauces.  This sauce is one of THOSE sauces!  It’s wonderful with Tuxedo Tuna, on a Bahn Mi or Grilled Thai Pork BurgersThis sauce is too easy to make.  It keeps well.  It’s delicious.  So why wouldn’t The Goddess have this on hand all the time?  Well, of course, she would have it around, because you never know when there might be an errant slice or two of chicken breast around and you toss in some celery, onions, water chestnuts and you have chicken salad that leans toward Asia.  Do you get the idea this is just plain yummy on, or in, anything?

Pan-Asian Mayonnaise

  • Servings: Makes about 1 cup
  • Difficulty: Too Easy Not to Make Now!!!
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  • 2/3 cup mayonnaise (you may use lower-fat)
  • 2-4 tablespoons wasabi powder (or more if you wish)
  • 2-3 tablespoons fresh snipped chives or coarsely chopped cilantro leaves
  • 2 tablespoons coarsely chopped Thai basil leaves
  • 2 tablespoons coarsely chopped orange mint
  • 1 tablespoon soy sauce or GF tamari (optional)
  • 2-3 teaspoons fresh lime juice
  • 2-3 teaspoons sesame oil
  • 2-3 teaspoons sriracha sauce (optional)
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon honey or brown sugar

Add a few tablespoons of the mayonnaise to the wasabi powder in a bowl that will hold all the ingredients.  Whisk to combine thoroughly.  Whisk in the remaining mayonnaise.  Stir the remaining ingredients into the mayonnaise mixture until well combined.  This is best made at least 2 hours ahead.  Cover and store in the refrigerator; will keep for at least 1 week.  If kept longer, the flavors begin to fade a bit.

NOTE:  You may use lemon juice instead of lime.  If you don’t have orange mint (and you really, really should have some), then use regular mint.  This is nice with a bit of roasted (mashed up) garlic, too.  When I use soy sauce, I use the lesser amount of wasabi powder, but that’s up to you.

This sauce is great on Bahn Mi, Thai crab cakes or Double-Fried chicken, Tuxedo Tuna or Grilled Thai Pork Burger…really on anything with an Asian flavor profile.  You have lots of options!

Pan-Asian Mayonnaise Recipe©Marcia Lahens 2015.  All rights reserved.

012This will take you all of 5 minutes to stir up.  It seems to works best if you combine the wasabi powder with the liquid ingredients, then 018stir that mixture into the mayonnaise.  Feel free to change the proportions or herbs you’re using, but this is a pretty delicious version.  I used the soy sauce in this, so I decided to live on the edge and add the great amount of wasabi powder, too.   My sinuses are flyin’!! 019Just stir in the herbs until well mixed, pour into a container and chill for several hours or overnight.  That’s all there is to it!

Kick up the wasabi, by adding more than I mention in the recipe.  The amount given, is good for most people, but if you love wasabi, go for it!  You can thin the mayo with some milk or buttermilk and use as a drizzle-sauce for steamed green beans, broccoli or grilled steak or chicken.  You’ll use this sauce over and over and really, please do that.  It’s good on almost everything.  Let us know how you enjoy this yumminess!