Serves: 4 — Prep Time: 30 mins — Cook Time: 20 mins

Ingredients 

4 Egg Yolks
2 Garlic Bulbs
2 tbsp Yuzu Juice
1/2 tsp Yuzu Kosho
1/2 tsp Mustard
100 ml Yuzu Agrumato
Salt and pepper as needed 

Method 

Peel and roast the garlic bulbs in the oven for 30 minutes at 200°C

Use mortar and pestle and mash the roasted garlics until smooth.

In a bowl, whisk 4 egg yolks until it’s fluffy, then add yuzu kosho, mustard, salt and pepper. Whisk again until all ingredients are well mixed.

Now, add the Yuzu agrumato little by little as you whisk the mixture.

Whisk until the aioli is fully emulsified.

Lastly, add 2 tablespoons of yuzu juice.

Acknowledgements

Recipe by KAWASHIMAYA. Discover more recipes here: https://thejapanstore.us/