(Sauces) Yuzu-Wasabi Vinaigrette
- Number of Servings: 25
Ingredients
* 2 tablespoons mustard oil * 6 tablespoons vegetable oil * 8 tablespoons extra-virgin olive oil * 1 tablespoon wasabi powder * 1 1/2 tablespoons lemon juice * 1 tablespoon rice vinegar * 1 tablespoon Dijon mustard * 1 tablespoon yuzu kosho, red * 2 tablespoons soy sauce * Salt
Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
Leftover vinaigrette will keep, refrigerated, for 1 week.
Number of Servings: 25
Recipe submitted by SparkPeople user RYEAXL1.
In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
Leftover vinaigrette will keep, refrigerated, for 1 week.
Number of Servings: 25
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 79.9
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 60.7 mg
- Total Carbs: 0.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
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