First, yuzu is not at all like a lemon or lime, and not nearly as user-friendly. Two yuzu the size of large limes will give you about 1 scant tablespoon of juice and around 40+ seeds. With a thick rind and tons of seeds, there's not a ton of juice. But what makes this variety of citrus so special is hidden in that rind. Zesting the pebbly rind released wildly intense aromas of lemons and limes, but also grapefruit, pineapple, and super floral cantaloup. The juice carries these flavors, too, but with a muted intensity when compared to the rind.
|Lots of Seeds per Fruit!|
|Whisking in Yuzu Zest to the Hollandaise|
|Seared Halibut over Asparagus with Yuzu Hollandaise|
I don't know when I'll get a chance to work with fresh yuzu again, but I would remake this recipe in a heartbeat. Granted, anything topped with hollandaise is going to taste good, but the exotic flavor of yuzu really made this dish stand out. But those exotic flavors are very fleeting. After dinner, I took a taste of the leftover yuzu hollandaise and found those volatile oils in the zest had lost their vibrancy, leaving me with a sauce that had a bland, cooked-lime flavor.