What's a good oil to use for making a wasabi vinaigrette? First off all, any good suggestions on how to make?

Question

I've made it before, but I forgot the porportions of ingredients. That was a long time ago. I have the powder, should I forget to make it into a paste with water? I tried it for the first time last night. However, after mixing all ingredients, I found it to be a bit bitter and less creamy/smooth and less thick.

I figured it might just needed to be cooled. After sitting in the fridge, I added to my salad. It didn't turn out to be bad. Although i might have to cut back a bit on wasabi! Hoo! It remained a bit thin. But I had to add more stuff to taste before cooling, excessively so. Beyound what the recipe called for.

Now, should I do what I did, whisk over a bowl of ice to keep it cool, or change the type of oil without having to add excessive amounts of ingredients(or additional ingredients) to cover up the bitterness? You think it's a question of technique? Thanks.

Answer 1

A basic vinaigrette is oil and vinegar, 3 parts oil to 1 part vinegar. Additional flavors can be added as you wish, but the fewer elements the better off you are in using the best oil [extra virgin olive oil] and the best vinegar. I would stick with olive oil because it has a flavor. You could use a neutral oil like grapeseed if you want something very clean.

Once you've made the vinagrette you can add whatever you would like. The vinagrette should then be imulsified. The fastest and easiest way is to put your ingredients in a jar, cover tightly and shake vigorously. Or assemble in a bowl and whisk whisk whisk. You may find you need to "re-emulsify" after the dressing has set.

If you're adding wasabi, it may take adding a little bit at a time to finalize the final amount ... which could also depend on the day or brand of powdered wasabi you buy. When you're tasting, leave time between the tasting as the spice can build up on your tastebuds and give you an innacurate reading.

Having said all that, I would make a basic vinaigrette with a safflower or canola oil and a red wine vinegar. Then season with salt and peppe and add the wasabi powder a little bit at a time until you're satisified. You should store your vinagrette covered and in the refrigerator if you're not going to use it right away.

If you want more of a mayonnaise than a dressing, try my Wasabi Aïoli

Ingredients
1/3 cup Hellmann's or Best Foods mayonnaise
2 teaspoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons wasabi powder

Method
Combine ingredients in a small bowl, mix well. Cover and refrigerate 1 hour.

Answer 2

Wasabi Vinaigrette
This is a very different vinaigrette than your everyday variety! It makes simple green salads really come alive with flavor. Adapted from Sam Choy's Sampler.
3 Cups 10 min 10 min prep

2 cups freshly squeezed orange juice
2 teaspoons sesame seeds
3 teaspoons granulated sugar
1/2 cup canola oil
3 teaspoons vinegar
2 teaspoons soy sauce
salt
2 teaspoons wasabi powder

Combine ingredients and mix together until well blended.
Store in the refrigerator for up to 1 week.

Answer 3

In a mixing bowl, combine the wasabi, honey and vinegar. Whisk well. Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies. Season with salt and pepper. Stir in finely chopped cilantro. Heat the olive oil in a medium-size saute pan over medium heat. Add bell peppers peppers and onions, also finely chopped, and season with salt and pepper. Stir for two minutes, then let cool.

Answer 4

Try using oil, mayo, white vinegar, sugar, lemon juice, wasabi, onion & garlic, salt, pepper, mix the powder (make sure to use the correct temperature water) add the wasabi. This can also be used for fish.

Answer 5

olive oil

Answer 6

extra virgin olive oil