Reviewed: Feb. 20, 2011

I needed some kind of a sauce to use on my salmon burgers and ran across this recipe. It went nicely with the burgers. Like another review, I did have to use paste versus powdered wasabi.

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10 users found this review helpful

Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Nov. 13, 2010

This isn't too bad. I used wasabi paste instead of powder so used about 1/3 of the amount called for. I also used minced dried onion instead of green onion since I don't have any of that. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 6, 2010

great over salmon

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2 users found this review helpful

Reviewer:

Debbie

Reviewed: Oct. 9, 2007

I really did not like this sauce at all. My husband wanted to try something different with crabcakes other than the traditional tartar I usually make. We tasted it before hand and it was way too intense. So, he took just a teaspoon and thinned it out with more mayo and it still was too intense. It would probably be good on a burger but not seafood.

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6 users found this review helpful

Reviewer:

cheffonade

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Reviewed: Mar. 17, 2007

I admit, I didn't expect much, but found this sauce to be interesting and TASTY. Easy to throw together. Will make this one again and again, this recipe is a keeper in my kitchen!

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4 users found this review helpful

Reviewer:

MoonPye

Cooking Level: Intermediate

Home Town: Kearny, New Jersey, USA

Living In: Hawley, Pennsylvania, USA

Reviewed: Jun. 21, 2005

I made this as directed with the wasabi powder. We used it with salmon and enjoyed it. The taste is not for the faint of heart. My husband suggested I add a little Spenda/sugar and that helped to cut the mustard taste. I would cut the mustard to one teas or not at all. Otherwise, we liked it.

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5 users found this review helpful

Reviewer:

TWAIN_HARTE

Cooking Level: Expert

Living In: Fremont, California, USA

Reviewed: Aug. 2, 2004

Execellent new tartar sauce/cocktail sauce I added to my recipe file. Severd it with a walnut crusted salmon. The sweet/hot together woke up the taste buds. Not a sauce to be spread on your fish and baked! It is meant to be served as a side dipping sauce. I tried to make it with yellow mustard once, and it wasn't as good. It needs the Dijon mustard. Hubby and friends really enjoyed it.

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11 users found this review helpful

Reviewer:

STELLARMOM3

Cooking Level: Intermediate

Reviewed: Sep. 26, 2003

I'm not usually one to rate things online, but this sauce was completely awful on seared tuna. You'd be much better off just using dijon mustard. The wasabi brought a very unappetizing bitterness to the fish. I'd recommend that you try this in a one-person quantity first instead of the default 10.

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4 users found this review helpful