Yuzu Kosho Aioli

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.