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Yuku Kosho Spiked Aioli Recipe

1 egg yolk
1-2 tsp Yuzu Kosho
1/2 cup Olive Oil

Put egg yolks and Yuzu Kosho in the bowl of a food processor fitted with a stainless steel blade, or in the jar of a blender. Pulse these ingredients together quickly. Then with the motor running, slowly add oil; begin by adding small droplets. When about two tablespoons of the oil has been incorporated, continue adding oil in a steady, slow stream until all the oil has been incorporated.

Serve with sliced grilled or raw Ahi tuna, dollop on roasted mussels, spoon onto cold slices of daikon or thin strips of bitter melon.