Yuzu Mayonnaise

Preparation info

  • Difficulty


  • Makes about

    650 g

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About


  • 3 egg yolks
  • 35 ml ( 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.