Wasabi Mayonnaise

Creamy, spicy Wasabi mayonnaise from France

Bornibus Wasabi mayonnaise is a creamy French mayonnaise with Japanese wasabi, finely spicy and with a greenish shimmer. Not your ordinary standard mayo, but the piquant version – made for sushi, salmon tartare, and everything off the grill.

Wasabi mayonnaise, or "mayonnaise au wasabi" in French, is the creamy mayonnaise from Bornibus, refined with Japanese wasabi and horseradish, presented here in a 220-gram jar. The subtle heat rises briefly into the nose and dissipates quickly, with the delicate green color coming from the wasabi. A sauce with temperament that remains creamy and well-rounded.

Creamy, green, and finely spicy

The Wasabi mayonnaise is as creamy as a classic mayo, but with a clear, quick wasabi kick that tickles the top of the nose.

First, you taste the mild creaminess, then comes the typical wasabi heat – fresh, zesty, and light, passing quickly without burning. Unlike chili, it is crisp and cool; simply Japanese. A dab is enough to add excitement to a dish.

Wasabi is the green paste known from sushi restaurants – here, it is blended into the mayo, making it much more approachable than when eaten pure. You don't have to be a fan of spicy food to like it, as the mayo balances the heat and makes it rounded. Those who previously only knew wasabi as a burning dollop will discover its friendly side here. That is exactly what makes it a little "aha" moment at the table, especially with guests who otherwise avoid spicy food.

For sushi, salmon tartare, and grilled foods

Wasabi mayonnaise pairs well with everything from the sea: sushi and maki, salmon tartare, grilled tuna, and shrimp. Wherever fish and seafood are on the menu, it feels right at home.

It shines as a dip for tempura shrimp and as a green dollop on a salmon roll. On a burger, it provides an Asian twist; for deviled eggs and cucumber salad, it adds a fresh kick. Add a few cornichons, and the cold platter becomes exciting. It also elevates fries and sweet potato fries if standard mayo is too boring for you, and stirred into a sauce for pan-seared salmon, it brings the Far East to your plate.

If it's too spicy for you, opt for the classic mayonnaise or the garlicky aioli. The wasabi version is the most exciting of the trio if you want to show your guests something new. A jar keeps well, and once you've developed a taste for it, you won't want to be without it.

Bornibus has been producing Parisian delicacies since 1855

Behind the Wasabi mayonnaise is Maison Bornibus, a Parisian house known for mustard, sauces, and gourmet foods since 1855.

Alexandre Bornibus, born in 1821, took over a Parisian mustard factory and made the name famous through his inventive spirit – in 1864, he patented a process for finely sieving mustard. The fact that an old mustard house plays with Japanese wasabi today fits the curiosity that Alexandre exemplified.

Over 170 years later, the name stands for gourmet products with the courage to innovate, and this Wasabi mayonnaise is one of those bold outliers that keeps a traditional house young. Other mustards, mayonnaises, and cornichons from Bornibus come from the same house.

A green stripe next to the sushi

When Wasabi mayonnaise is added to warm dishes at the last moment, its fine spiciness is preserved. Store in a cool place and keep well-sealed after opening, as fresh egg yolk likes to be kept fresh. A green stripe next to the sushi, and the evening has style. And if you prefer it milder, simply stir in a spoonful of classic mayo, which allows you to adjust the heat precisely.