Wasabi Aioli

By Nemo

Good with sous vide fish, like salmon and halibut.

Ingredients

• 1/4 cup (60 ml) mayonnaise
• 2 cloves garlic, pressed
• 1 Tablespoon (15 g) fresh chives, finely chopped
• 1/2 lemon – zest only
• 1 Tablespoon (15 ml) wasabi paste

Preparation

Step 1

In a small bowl, mix together all ingredients for the aioli, blending well; cover and refrigerate until ready to use.

Serve as a dollop of aioli on fish and add a sprinkling of fresh chives.