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Yuzu Kosho Aioli
To go all out in this recipe, we’ll use yuzu juice to replace lemon juice. But you can use any citrus available in your kitchen.
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Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Servings
4
Ingredients
1x
2x
3x
4
Egg Yolks
2
Garlic Bulbs
2
tbsp
Yuzu Juice
(replacable with lemon juice or lime juice)
½
tsp
Yuzu Kosho
½
tsp
mustard
100
cc
Olive Oil
Salt & Pepper
as needed
Instructions
Peel and roast the garlic bulbs in the oven for 30 minutes at 200°C
Use mortar and pestle and mash the roasted garlics until smooth
In a bowl, whisk 4 egg yolks until it’s fluffy, then add yuzu kosho, mustard, salt and pepper. Whisk again until all ingredients are well mixed.
Now, add the olive oil little by little as you whisk the mixture.
Whisk until the aioli is fully emulsified.
Lastly, add 2 tablespoons of yuzu juice.
Keyword
Yuzu Kosho, Aioli