This zesty mayo makes a beautiful dipping sauce for fried seafood, like shrimp or scallops. It's also delicious slathered on toasted bread for a fried fish sandwich.
- 1 large egg yolk
- 1 teaspoon salt
- 1 1/2 tablespoons yuzu juice
- ¾ cup canola, vegetable or grapeseed oil
In a food processor bowl, add the egg yolk and salt. Process to a smooth mixture and then add the yuzu juice.
Then begin, VERY SLOWLY, adding the oil with the processor running. Add a few drops at a time and resist the urge to begin dripping more quickly. After you've added about half the oil, stop to see if it's come together at all...it should be slightly thicker than when you began. If so, you can begin adding a little more quickly, but still SLOW! Once you've added all the oil, check for seasoning and adjust as needed.
* If you want to do it by hand, use a mortar and pestle and work slowly...very, very slowly.