It’s official. I like mayonnaise.
On one hand, I feel liberated, a food snob weight has been lifted off my shoulders.
Yet, on the other hand, I feel betrayed; misled by my taste buds.
You see, I don’t actually like mayonnaise.
Thick fat-resembling, not nearly as good as sour cream substances aren’t my thing.
So of course I don’t like wasabi mayonnaise. Right??
I freaking loved it! Declared it must be a weekly event and proceeded to spread it on all things spreadable.
Stopped short of licking the entirely coated knife after smearing it all over the best ever black bean burger (recipe coming soon!)
But I still don’t like mayonnaise.
Just embellished half-yogurt-half-mayonnaise sauces.
Do you have any food denials?
Prep Time: 5 mins
Slightly adapted from bon appetit magazine
Ingredients (1/2 cup)
- 1/4 c. plain low-fat yogurt
- 1/4 c. mayonnaise
- 2 tsp wasabi paste
- 2 garlic cloves, minced
- 1 tsp minced ginger
Combine everything in a bowl, stir until wasabi is thoroughly mixed in.
Refrigerate for at least 10 minutes to let the flavors come together.
Lasts up to 2 weeks in fridge, doubt it will last that long.
Tags: burgers, Garlic, ginger, yogurt