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.

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.