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!
Now let’s dive right away into the vibrant flavors of this vegan, zesty, and effortless deliciousness!
Why You Will Love This Yuzu Mayo
- 🍋 This zesty aioli has that refreshing yuzu kick for an elevated dining experience!
- 🕒 Whisk it up in just 3 minutes!
- 🥗 This aioli is your all-purpose flavor booster, perfect for salads to sandwiches.
- 🌱 This yuzu mayo is completely vegan and even oil-free, but maintains that rich, creamy texture!
- 🌶️ The yuzu kosho is optional, so you can make a creamy yuzu aioli with just 2 ingredients!
- If you’ve never heard of yuzu kosho and don’t intend to buy a whole jar just for this yuzu kosho mayo, you can definitely make a refreshing yuzu aioli without the yuzu koshō!
What is Yuzu (Kosho) Aioli?
Yuzu aioli combines the creamy goodness of mayo with the fresh flavors of yuzu juice. Yuzu itself is a type of East Asian citrus fruit with a distinct flavor that is often described as a combination of lemon, grapefruit, and mandarin orange.
Now yuzu kosho aioli is the same as yuzu aioli, but it includes yuzu koshō—a Japanese fermented chili paste with yuzu zest and yuzu juice.
What Does Yuzu Mayo Taste Like?
As you can imagine, combining creamy mayo with tangy yuzu juice and the optional yuzu kosho creates a zesty, citrusy aioli with a hint of spice. Like that tangy aioli, but with extra depth of flavor from the yuzu, making it perfect for elevating a variety of dishes!
Ingredients
- Mayonnaise: Our lovely, creamy base. Whether it’s using my homemade oil-free vegan mayo or it’s your favorite store-bought version, any mayonnaise works well for this yuzu cream sauce!
- Yuzu Juice: The unique citrus flavor adds a characteristic zesty and tangy twist that elevates the aioli’s freshness.
- Yuzu Kosho (Optional): This fermented Japanese yuzu & chili pepper paste adds a layer of depth to your creamy Yuzu Aioli, making it slightly spicy but also umami. However, knowing that it’s a bit hard to find and it’s usually quite expensive, feel free to omit this since it is already super tasty just with the yuzu juice!😋
- Note that you can use either green yuzu koshō (made from green chili peppers) or red yuzu koshō (made from red chili peppers), it doesn’t really matter.
What is Yuzu Paste Made Of and What Flavor Is It?
There are two types of yuzu paste (or yuzu kosho paste). The first and the more common one is green yuzu kosho which is made from fermented green chili pepper with salt, yuzu zest and juice. The second one is red yuzu kosho, which you guessed it, is made from fermented red chili pepper instead!
They both have a citrusy flavor with a spicy kick, adding a bright and zesty dimension to dishes. If you’d like to read more about it, check out this article from Bon Appétit.
Where Can I Buy Yuzu Juice and Yuzu Paste?
Most Asian or Japanese grocery stores or supermarkets sell them! They could be quite hard to find especially if they only have Japanese characters and not the regular alphabets we’re used to.
I’ve included a picture of what mine looks like below so if you also reside in Europe, there’s a high chance you can find these brands. If you’re from the US or somewhere else, they might look a bit different.
One tip though is to check online for how this product looks like in your local Asian grocery store. Otherwise, you can always ask an employee working there.
If you really can’t find them, then go with regular lemon but make this Citrusy Lemon and Herb Aioli instead! It will be different, but it will still be refreshing!
Can I use yuzu marmalade (yuja-cheong) for that yuzu flavor?
No, I do not recommend it. Yuja-cheong (picture below) has a very different flavor profile than yuzu juice and yuzu kosho since yuja-cheong is very sweet. Sure it does contain yuzu fruit, but it is essentially a marmalade so it’s mostly sweet.
However, if you’re just looking for ways to finish up that jar of yuzu marmalade, then go ahead and use 1 teaspoon to make this yuzu mayonnaise. It will still elevate your mayo, though just don’t expect it to be perfect! 😉
Step-by-step Instructions
If you’re not using yuzu kosho, then this recipe cannot get any simpler. Simply whisk or stir the yuzu juice into the mayonnaise into a medium bowl, until you get a consistent texture.
Now if you’re using yuzu kosho, the yuzu kosho could get a bit lumpy. So combine the yuzu kosho with the yuzu juice first until you get a somewhat runny mixture. Then gradually add the mayonnaise to ensure that even mixing. And you’re done!
Serving Suggestions
Oh this citrusy yuzu cream sauce is soo versatile that it goes with so many dishes!
Of course, it’s perfect to be used as a classic dipping sauce for your sweet potato fries, french fries, et cetera. It’s also great as sauces and dressings for your salad bowls or macro bowls (such as in this Rainbow Poke Bowl recipe) and in your sandwiches and wraps. Imagine having some Caramelized Onions and Mushroom wraps/buns with this yuzu mayo sauce?! 🤯 Yums! 😋
Another great pairing is to use this yuzu mayonnaise as the sauce for this 15-minute Beetroot Tartare recipe. The tanginess of the yuzu citrus balances out the natural sweetness of the beets really well!
Storage and Meal Prep Instructions
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? 😉
FAQ
Looking for More Recipes Like This?
Craving for some hot sauces? Check out my Kimchi Aioli, Gochujang Aioli, Sambal Aioli, or Tandoori Mayo recipes for some spicy adventure!🌶️ My Dijon Aioli is also great to add some gourmet tanginess without extreme spiciness!
For more Japanese food, check out my sushi series below:
- Kappa Maki Roll (Cucumber Roll)
- Shiitake Roll
- Natto Roll (Japanese fermented soybeans roll)
- Umeshiso Roll (Japanese pickled plum and shiso leaves sushi)
- Kimchi Sushi
And if you’d like some more fancy flavors, check out my Smoked Paprika Aioli and my Simple Pineapple Carpaccio Dessert that’s served with a blend of gingery and minty yogurt!
Creamy Yuzu Aioli (Yuzu Mayo Sauce, Optional Kosho)
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
- 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? 😉
Very fresh and easy to make!
Definitely use yuzu juice and not just lemon juice. They give different flavor.
Made this and it reminded me of the one they serve at the local Japanese restaurant. Thanks a lot, much simpler than I thought!