1/4 cup gluten-free soy sauce
3 Tbsp. mayonnaise
2 Tbsp. rice vinegar
1 1/2 Tbsp. wasabi paste
1 Tbsp. sugar
1 Tbsp. shallot, minced
1 1/2 tsp. lemon juice
1/2 tsp. fresh ginger, grated
1/4 tsp. cracked black pepper
1/8 tsp. garlic, minced
3/4 cup (approx.) canola oil
Kosher salt, to taste
To make Wasabi Mayo, combine all ingredients except oil and salt in blender; blend thoroughly. With motor running, slowly add oil to emulsify. Add more oil, if needed. Season with salt, if needed. Cover and refrigerate at least 2 hours before using.
Makes about 1 1/2 cups.