Yuzu Vinaigrette
with yuzu from our garden in Ticino
Ingredients
- 3 tablespoons of yuzu white wine vinegar
- 1 tablespoon of yuzu mustard
- 1/4 teaspoon of fleur de sel with yuzu
- 5 tablespoons of olive oil (alternatively, you can use a more delicate oil such as grapeseed oil to enhance the aroma of the yuzu)
- 1 teaspoon of honey or maple syrup
- Selection of 5 peppers
Preparation
Vinegar and mustard: In a bowl, mix the yuzu white wine vinegar and the yuzu mustard until you get a uniform consistency.
Add the sweetener: Add honey or maple syrup to the mixture. This adds a delicate balance between acidity and sweet aroma.
Salt and pepper: Add yuzu salt and season with a little freshly ground black pepper.
Emulsify the oil: Now slowly pour in the olive oil, stirring constantly (preferably with a whisk), until you get a creamy and slightly thick consistency.
Taste: Taste the vinaigrette and, if necessary, add a little more yuzu salt or vinegar, according to your personal taste.
Fleur de sel and pepper developed BY Mattias Roock
Pairings
The vinaigrette goes perfectly with fresh vegetable salads, especially when enriched with orange or grapefruit segments.
It is also excellent as a dressing for avocado, cucumber salads, or light summer salads.
It also works well with steamed vegetables or as a marinade for fish.
