Name: Yuzu Kosho Vinaigrette
Total time: 5 min
Ingredients: 6 tablespoons extra-virgin olive oil; 4 tablespoons yuzu juice; 4 teaspoons yuzu kosho; 2 teaspoons honey

Yuzu kosho is a fermented Japanese condiment made with yuzu juice and rind, Thai chiles and salt. It's an aromatic and potent paste available at Japanese markets, specialty stores, some supermarkets and online through Amazon, Instacart and other sites. It comes in two styles: red or green, depending on the color of the chiles used to make the yuzu kosho. Combine it with yuzu juice, olive oil and a touch of honey to make this bright and zingy vinaigrette. You can use either green or red yuzu kosho. Drizzle this vinaigrette on anything from roasted beets and avocado slices to scrambled eggs and, of course, your favorite salads.

Yuzu Kosho Vinaigrette

olive oil

yuzu juice

yuzu kosho

honey

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.


Yuzu Kosho Vinaigrette

Total: 5 minutes

Author : Jessica Yoon

Ingredients

Instructions

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