Ingredients
6
tbsp
Extra Virgin Olive Oil
4
tbsp
Yuzu Juice
4
tsp
Yuzu Kosho
2
tsp
Honey
Method
Combine oil, yuzu juice, yuzu kosho and honey in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well blended.
To make ahead: Refrigerate for up to 1 week. Let stand at room temperature for a few minutes and shake well before using.
Serving Size: 2 Tbsp
Acknowledgments
Photo: Jillian Atkinson
Recipe (Eating well): Jessica Yoon
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