- 2 egg yolks
- 1 1/2 tablespoons wasabi powder
- 1 pinch white pepper
- 2 teaspoons lemon juice
- 1 cup safflower oil
In a bowl, combine eggs yolks, wasbi powder and pepper, and one half of the lemon juice. Stir for until salt and pepper are combined into eggs. Place mixture into electric mixer or blender and mix (using the pulse feature if you are using a blender).
Slowly add oil, one tablespoon at a time, waiting until the oil is combined with the egg yolks before adding the next tablespoon.
When the mixture has thickened to the point where it appears like a loose custard, the emulsion has been established and you can add the rest of the oil in a steady stream. Do not, I repeat, do not add oil all at once.