Yuzu Mayonnaise

Preparation info

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By Brent Savage

Published 2010

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  • 1 egg
  • 1 egg yolk
  • 25 ml ( fl oz) yuzu juice (see Note)
  • 2 teaspoons dai dai (see Note)
  • 350 ml (12 fl oz) vegetable oil


Whisk together the egg, egg yolk, yuzu juice and dai dai in a bowl until combined. While whisking, gradually pour in the oil, whisking until thick and emulsified. Transfer to a piping bag fitted with a 2 mm (1/16 inch) plain nozzle and refrigerate until ready to serve.

This will keep for up to 1 week covered closely with plastic wrap in the fridge.