Description
A vibrant and aromatic yuzu vinaigrette that adds a burst of citrusy, savory, and umami flavor to any dish. Perfect for salads, marinades, and dipping sauces, it’s one of those Yuzu Recipes that will quickly become a staple.
Ingredients
1/2 cup (120ml) fresh or bottled yuzu juice
1/4 cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons (30ml) rice vinegar
1 tablespoon (15ml) toasted sesame oil
1 tablespoon honey or maple syrup, to taste
1 teaspoon fresh ginger, grated
1 clove garlic, minced
Pinch of black pepper, to taste
Instructions
Step 1: In a medium bowl, combine the yuzu juice, soy sauce, rice vinegar, and honey (or maple syrup). Whisk until the honey is fully dissolved.
Step 2: Stir in the grated fresh ginger and minced garlic.
Step 3: Slowly drizzle in the toasted sesame oil while continuously whisking vigorously until the mixture is well combined and slightly emulsified.
Step 4: Taste the vinaigrette and adjust seasonings as needed, adding more honey for sweetness, soy sauce for saltiness, or yuzu juice for a brighter tang. Finish with a pinch of black pepper.
Step 5: Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Shake well before each use.
Notes
Store the vinaigrette in an airtight container in the refrigerator for up to 1 week. The mixture may separate slightly, so shake well before each use. For best flavor, allow the vinaigrette to sit for at least 15-20 minutes before serving to let the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces Dressings & Condiments
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 2 tbsp (30ml)
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
