Mix roasted garlic with Dijon, salt, lemon juice and sesame oil. Add egg yolks and whisk well, then slowly add canola oil while whisking to emulsify. When the mixture thickens, add vinegar as needed to thin and after all the oil is added, mix in the wasabi paste. Makes about 5 cups.
Note: to make roasted garlic puree, remove the papery outer covering of a head of garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil and drizzle 1 teaspoon olive oil over the cloves. Fold the foil over the head to completely enclose it and roast at 425°F for about 45 minutes (use a toaster oven to save energy) or until the garlic is completely soft and lightly browned. Squeeze out the cloves into a small dish. If you have leftovers, cover the pulp with olive oil, and store tightly covered in the refrigerator for up to 1 month.
Approximate Nutrient Analysis per 2 tablespoon serving (not including Kosher salt to taste):
210 calories, 24 g fat, 2 g saturated fat, 25 mg cholesterol, 5 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein