Peel the garlic cloves and crush to a puree using a pinch of salt and a chef's knife with the blade flat against the chopping board.
Mix the egg yolk with the mustard,wasabi, crushed garlic cloves and a squeeze of lemon juice. Start to whisk in the olive oil slowly. Continue whisking and adding the oil until the mixture thickens and you have a thick mayonnaise consistency.
«You can buy wasabi in most supermarkets but its usually only 5% wasabi look in a specialist store for the real product.»