Step 1

Place a jug onto mixing bowl lid and weigh oil into it. Set jug aside.

Step 2

Insert butterfly whisk. Place egg yolks, vinegars, salt and wasabi paste into mixing bowl and whisk 2 min 30 sec/speed 4, slowly pouring reserved oil onto mixing bowl lid and letting it trickle into mixing bowl to emulsify. Remove butterfly whisk. Serve as needed or transfer mayonnaise into a sealable container and place into refrigerator until ready to use (see Tips).