- 2 egg yolks
- 2 tbsp (25 ml) wasabi paste
- 1 tbsp (15 ml) freshly squeezed lemon juice (approx.)
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 1½ (375 ml) cups safflower oil
- Wire whip
- Place egg yolks, wasabi paste, lemon juice, cayenne, salt and pepper in the mixer bowl. Attach the whip and mixer bowl to the mixer. Set to speed 4 and very slowly drizzle in oil until mixture is thick and emulsified. Thin with a little more lemon juice, if necessary.