Quick Yuzu Aioli (Yuzu Mayo 2 Ways)
Yuzu aioli is a creamy, citrusy sauce with a tangy yuzu mayo flavor, perfect for sandwiches, meats, and grilled veggies.
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Servings: 4
Equipment
- milk frother
Ingredients
Yuzu Mayo:
- ½ cup Kewpie mayo
- 2 teaspoons yuzu juice concentrate
- 1-2 teaspoons yuzu kosho optional, for heat
- 1 teaspoon garlic powder
Yuzu Aioli:
- 1-2 cloves garlic, peeled ~12g
- ¼ teaspoon kosher salt
- 1 egg yolk ~22g
- ½ cup olive oil or avocado oil
- 3-4 teaspoons yuzu juice or concentrate
- 1-2 teaspoons yuzu kosho optional, for heat
Instructions
Yuzu Mayo:
- Put all the ingredients in a bowl and stir well, until fully combined. Serve with anything dippable and enjoy!
Yuzu Aioli:
- Peel the garlic cloves, then use a microplane to grate them really fine. Alternately, put them on a cutting board and sprinkle the kosher salt on top. Then use the flat side of a chef's knife to crush the garlic, and finely chop it until it's a paste. If there are any big chunks left, they'll end up in your yuzu aioli, so make sure the garlic is very paste-like.
- Put the salt and garlic paste into a bowl, then add your egg yolk and 2 teaspoons of yuzu juice (NOT all 4 teaspoons) and whisk until fully combined; I recommend using a strong milk frother.
- Whisking vigorously, slowly pour in the oil a few drops at a time, increasing the pour as the oil starts to emulsify (form a mayo-like consistency).
- Continue pouring and whisking vigorously until all the oil has been fully incorporated.
- Then stir in the last teaspoon or two of yuzu juice and the yuzu kosho (if using), tasting as you go to determine how strong a flavor you want in your yuzu aioli.
Notes
Can I use yuzu puree?: though I haven't tried it myself, you should be able to use slightly more frozen yuzu puree (or slightly more fresh puree) than the concentrate called for in the recipe. Just be sure to strain it afterwards to remove the pulp, and let me know in the comments how it turns out.
Using Fresh Fruit: if using fresh yuzu fruit juice, I recommend using slightly less than the called-for yuzu concentrate, and keeping the very outside part of the peels to candy.