1 1/2 wasabi powder
1 1/2 teaspoon water
Place the garlic aoli in a small bowl. Stir in the wasabi powder and water until well blended. Cover and set aside in a cool place until needed.
3/4 cup 1-inch baguette cubes, crust removed
3 tablespoons whole milk
4 1/2 teaspoon frozen or liquid egg product
4 cloves garlic, finley chopped
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoon red-wine vinegar
large pinch salt
1/2 cup olive oil
Place baguette cubes and milk in a small bowl and leave to soak for 15 minutes. Squeeze the liquid form the bread into a blender or food processor, discarding the bread. Add the egg product, garlic, mustard, lemon juice, red-wine vinegar, and salt to the liquid in the blender. Process for about 30 seconds to incorporate all the ingredients well. With the motor still running, slowly add the olive in a thin, steady stream until the oil is well incorporated and the mixture is thickened. Cover and store in a cool place or refrigerator until needed.