Yield: 16 2-oz. portions 4 1/4 oz. fresh lime juice 17 oz. olive oil 1/8 tsp. kosher salt 3 1/4 oz. granulated sugar 1 oz. fresh diced shallots 1 oz. Wasabi paste 1/2 oz. lime zest 4 1/4 oz. rice vinegar Combine all ingredients (except oil) in a blender. Blend and gradually add oil to form emulsion. Reserve for service at 40°F. Recipe from Michael Gratz, University of Southern California.

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