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Yuzu Vinaigrette, styled to show the recipe's intended texture, color, and serving presentation

Sauce recipe

Yuzu Vinaigrette with Soy and Sesame

A practical, source-aware recipe for yuzu vinaigrette, with the history kept close to the method.

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Yuzu Vinaigrette, presented as a food-focused editorial visualization by The Foods That Shaped Us.

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Yuzu Vinaigrette

A practical, source-aware recipe for yuzu vinaigrette, with the history kept close to the method.

Prep
8 min
Cook
0 min
Yield
About 180 ml
Difficulty
Easy

Ingredients

  • 60 ml yuzu juice
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 90 ml neutral oil
  • 1 tsp toasted sesame oil

Method

  1. Combine acids for Yuzu Vinaigrette, showing the ingredients and preparation at this stage
    Step 1: Combine acids for Yuzu Vinaigrette.
    1

    Combine acids

    Whisk yuzu juice, rice vinegar, soy sauce, and honey.

  2. Emulsify for Yuzu Vinaigrette, showing the ingredients and preparation at this stage
    Step 2: Emulsify for Yuzu Vinaigrette.
    2

    Emulsify

    Slowly whisk in the neutral oil until lightly thickened.

  3. Finish for Yuzu Vinaigrette, showing the ingredients and preparation at this stage
    Step 3: Finish for Yuzu Vinaigrette.
    3

    Finish

    Whisk in the toasted sesame oil until the dressing looks evenly combined.

  4. Taste for Yuzu Vinaigrette, showing the ingredients and preparation at this stage
    Step 4: Taste for Yuzu Vinaigrette.
    4

    Taste

    Taste and adjust with a few drops of yuzu or soy sauce only if needed.

Storage

Refrigerate for up to 5 days and shake before serving.

Allergens

Soy, Sesame

Why this dish belongs here

The history behind the method

Yuzu has long East Asian culinary histories; vinaigrette is a French-derived sauce format used here as a modern cross-cultural preparation.

Explore the ingredients

Yuzu historySoy Sauce historyVinegar historyBlack Sesame history

Trend and context sources

  1. [1]Flavor Forecast 2026 — McCormick
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

Source-led editorial process·Read our Editorial Standards