Yuzu Aioli

Name: Yuzu Aioli
Prep time: 5 min
Total time: 5 min
Yield: about 3 cups (720 ml)
Cuisine: Asian
Ingredients: 1½ cups grapeseed oil (360 ml) Grapeseed Oil; ½ cup Kikkoman Soy Sauce (120 ml) Soy Sauce; ¼ cup rice vinegar (60 ml) Rice Vinegar; 3 Tbsp wasabi paste (45 ml) Wasabi; 2 Tbsp sugar (30 ml) Sugar; 2 Tbsp minced shallot (30 ml) Shallot; 1 Tbsp yuzu juice (15 ml) Yuzu; ½ tsp salt (2.5 ml) Salt; ½ tsp microplaned ginger (2.5 ml) Ginger; ¼ tsp microplaned garlic (1.25 ml) Garlic; ¼ tsp pepper (1.25 ml) Pepper; ¾ cup mayonnaise (180 ml) Mayo

Independent adaptation of a publicly published Tim Cushman recipe. Not affiliated with, sponsored by, or endorsed by Tim Cushman.

SPREAD · LOBSTER & SEAFOOD SALADS

In the published recipe, this is the spread for lobster salad.

Cushman's yuzu aioli for lobster salad.

On the jar

AIOLI

Method: shake
Yield: about 3 cups
Ingredients: 12
Jar batch: 0.35× recipe

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Ratio

GRAPESEED OIL 360 mlMAYO 180 mlSOY SAUCE 120 mlRICE VINEGAR 60 ml

Ingredients

Grapeseed Oil1½ cups grapeseed oil (360 ml)
Soy Sauce½ cup Kikkoman Soy Sauce (120 ml)
Rice Vinegar¼ cup rice vinegar (60 ml)
Wasabi3 Tbsp wasabi paste (45 ml)
Sugar2 Tbsp sugar (30 ml)
Shallot2 Tbsp minced shallot (30 ml)
Yuzu1 Tbsp yuzu juice (15 ml)
Salt½ tsp salt (2.5 ml)
Ginger½ tsp microplaned ginger (2.5 ml)
Garlic¼ tsp microplaned garlic (1.25 ml)
Pepper¼ tsp pepper (1.25 ml)
Mayo¾ cup mayonnaise (180 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, MAYO, SOY SAUCE, RICE VINEGAR.
Season to finish: WASABI (to taste), SUGAR (about 2 tsp), SHALLOT (about 2½ tsp), YUZU (to taste), SALT (a pinch), GINGER (a pinch).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

4 kitchens · 1 star · 4 national awards

Yuzu AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
PonzuNATIONAL AWARD WINNEROn the jar: QUICK PONZU
Usukuchi-Jalapeno Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY

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Provenance

Tim Cushman. Japanese-American / Boston. Cited awards include: James Beard Best Chef: Northeast 2012 (o ya).

Adapted from a Tim Cushman recipe (Tim Cushman / Kikkoman Foodservice lobster salad).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Tim Cushman / Kikkoman Foodservice lobster salad (published as “Yuzu Aioli”). Full citation lives in Provenance.

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