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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.
