Miso mayo

Yuzu is an aromatic Japanese citrus fruit. Fresh is best but can be hard to obtain, however bottled yuzu juice is sold in some Japanese specialty grocers and fine food stores. Instead of making your own mayonnaise in this recipe, you can simply mix the yuzu juice, wasabi and miso paste through 400 g (14 oz) of a good-quality mayo.

MAKES ABOUT 2 CUPS

1 tablespoon dijon mustard

2 large free-range egg yolks

2 tablespoons white wine vinegar

45 ml (1½ fl oz) yuzu juice or lime juice, to taste

300 ml (10½ fl oz) vegetable oil

2 tablespoons grated fresh wasabi (or good-quality frozen wasabi)

70 g (2½ oz) white miso paste

Place the mustard, egg yolks, vinegar and yuzu juice in a bowl. Begin whisking while slowly adding the vegetable oil.

Whisk in the wasabi and miso until well combined.

Store the mayo in a clean airtight container in the fridge; it will keep for up to 2 weeks.