Asian,  Flavors,  Recipes,  Sauces

Wasabi Sauce

Concocting sauces is a particular passion of mine. A simple sauce transforms an ordinary dinner into a special meal. The one constant of WKC sauces is you need Greek yogurt as a creamy base and some fresh herbs for flavor – then you can let your imagination run wild. Loving your leftovers is not only for how to reuse your protein, what about how to adapt a sauce to a second dinner later in the week? This sauce is the perfect compliment to the Grilled Sesame Tuna and the Wasabi Sheet Pan Flank Steak…try both recipes this week!

Wasabi Sauce
Author: Kate Wagner
Serves: 1 1/2 cups
This sauce can be mild or spicy depending on the amount of wasabi. Try it with my Grilled Sesame Tuna or my Wasabi Sheet Pan Flank Steak
  • 1/2 bunch Cilantro, stems roughly chopped and removed
  • 2 Limes, zested and juiced
  • 3/4 cup Greek yogurt, whole milk
  • 1/4 cup Duke’s mayonnaise
  • 1 tbsp Ginger, minced
  • 2-3 tbsp Wasabi, prepared
  • 1 tsp Kosher salt
  1. In a food processor combine cilantro and lime zest and juice.
  2. Once you have formed a paste, add the Greek yogurt, mayonnaise, ginger, wasabi and kosher salt. Pulse until emulisified.
  3. Use right away or store in the refrigerator for up to 5 days.


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