• 3 egg yolks
• 35 ml (1¼ fl oz) tinned yuzu juice
• 1 teaspoon yuzukoshō
• 2 garlic cloves, finely grated
• 500 ml (17 fl oz/2 cups) grapeseed oil

Put all the ingredients except the oil into a food processor. Process until smooth. With the motor running, pour in the oil in a slow and steady stream. The mixture should start to emulsify and make a mayonnaise. Season to taste with salt.