Earthy Delights Recipe

Wasabi-Yuzu Aioli

Wasabi-Yuzu Aioli
A refreshing Japanese variation of the classic sauce. The delightfully pungent wasabi flavor adds zip to a baked potato, steak, or sandwich. It is delicious on grilled fish or added to mayonnaise. It will keep in an airtight container for 1-2 weeks, though it loses its "zip" over time.

2 large egg yolks
1 ¼ Tbsp wasabi paste
1 Tbsp chopped garlic
2 Tbsp Yuzu juice
1 tsp lime zest
1 ¼ cup wasabi oil
sea salt to taste


Combine all ingredients except oil in a small food processor or blender.

With processor running, slowly add the oil in a thin stream until all has been incorporated and the mixture is thick and mayonnaise-like in texture.