Creamy Yuzu Aioli (Yuzu Mayo Sauce, Optional Kosho)
Just 2 ingredients and 3 minutes for this CREAMY Yuzu Kosho Aioli. Even without the kosho, this yuzu mayo cream sauce will elevate all your dishes!
Ingredients
- ½ cup mayonnaise (115 grams) I used my oil-free vegan mayo, but feel free to sub with your favorite mayo
- 2 teaspoons yuzu juice
- 1 teaspoon yuzu kosho OPTIONAL
Instructions
- Using a whisk or a spoon, stir the mayonnaise with yuzu juice in a medium bowl until you get a consistent texture.
- (Optional) If using yuzu kosho, first mix the yuzu kosho with the yuzu juice until you get a somewhat runny mixture. Then add the mayonnaise gradually, mixing it evenly every step along the way. This prevents the yuzu kosho to get lumpy in your mayonnaise.And...that's all! Enjoy!
Notes
Tips
- Yuzu Kosho: To decide whether or not buying the yuzu kosho is worth it, read the full post above to find out about how it tastes and how it will make a difference in this yuzu kosho aioli recipe!
- Storage: Keep your yuzu cream sauce refrigerated in an air-tight container for up to a week. Give it a quick stir before serving to ensure all flavors are well-blended
- Meal prep: Perfect for prepping ahead, this yuzu kosho aioli stays fresh in the fridge for up to a week. Store it in a nice jar or even a sauce bottle if you have one so you can use it easily. After all, what's meal prep without flavorful sauces, right? 😉