Yuzu Kosho Vinaigrette

Recipe Credit: Chef Gaby Maeda

Yield: 1 quart

Standard serving size = 0.5 oz.

Conference serving size = 1 teaspoon

 

Ingredients                   Amounts

• Yuzu Juice                     750 g
• Yuzu Kosho                  100 g
• Garlic, grated                4 g (1 clove)
• Ginger, grated              50 g
• White Soy                     65 g
• Salt                                5 g
• Sesame Oil                    175 g

 

Method:

1. In a mixing bowl: add all ingredients except sesame oil.
2. Slowly stream in sesame oil to make a quick emulsification.
3. Store in quarts containers.

Variation:

 Note:

Source: Gaby Maeda, as presented at the 2021 Worlds of Flavor® International Conference & Festival.

Published with permission of the author. All rights reserved.