Matcha and Yuzu Aioli for Dipping
A cold matcha, yuzu, and garlic sauce for dipping vegetables, ravioli, or savory fritters.
By Roseline Zhou, Founder
Contents
Vegetables, ravioli, or savory fritters to dip? In ten minutes, this matcha and yuzu aioli gives you four servings of cold sauce. It combines Japanese mayonnaise, grated garlic, citrus juice, and about 1 1/2 tsp (3 g) tea; a few drops of sesame chili oil finish each bowl.
The mayonnaise gives the sauce a stable base; garlic gives this adaptation its aioli character. If you want the tea in the dish rather than the sauce, our other savory matcha recipes offer pasta and fillings.
Ingredients for matcha aioli
- 4.2 oz (120 g) Japanese mayonnaise
- 1 small garlic clove (about 3 g)
- about 1 tbsp (15 ml) yuzu juice
- about 1 1/2 tsp (3 g) matcha
- 4 drops sesame chili oil
Mix the matcha and yuzu aioli
- Peel the small garlic clove and grate it finely into a bowl.
- Add 4.2 oz (120 g) Japanese mayonnaise and mix it with the garlic.
- Pour in about 1 tbsp (15 ml) yuzu juice and whisk until smooth.
- Sift about 1 1/2 tsp (3 g) matcha over the bowl.
- Whisk until the color is even and no powder clumps remain visible.
- Divide the sauce among four small dishes.
- Put one drop of sesame chili oil on each serving.
- Serve immediately with the savory dish you've chosen.
Add the yuzu before the matcha: it loosens the mayonnaise slightly and helps spread the powder. Small green pockets can remain in a base that's too firm. Grated garlic is our addition to the reference recipe, which uses Japanese mayonnaise without garlic. Taste the sauce once assembled; the yuzu and chili oil vary by brand.
Which matcha stands up to yuzu?
Alongside yuzu, about 1 1/2 tsp (3 g) of our Essence matcha for aioli gives the sauce a green color and a tea taste that the citrus shouldn't erase. Mayonnaise already salts the sauce, so taste it before adding more.
How should you serve this yuzu aioli?
Its texture coats small pieces for dipping, or you can add a little drizzle just before eating. Prepare the accompaniments first so you can serve the sauce fresh with pieces that are easy to pick up by hand.
Our tip. Add the chili oil last, on the surface. Its drops stay visible, and each guest can taste the sauce before stirring them in.
Allergens. Egg in the mayonnaise, sesame in the chili oil. Check the mayonnaise label for soy and wheat too.
