Shibumi has perfected the art of luscious Japanese-style aioli with unique flavor profiles. This aioli uses the brightness of the calamansi fruit–a citrus hybrid that is predominantly cultivated in the Philippines–to create a fruity, floral aioli that can be used in place of mayonnaise in just about any application.

Use this as a base for your next remoulade or as an accompaniment to crispy calamari. It would also be perfect in any mayonnaise-based dressing or slathered on your next sandwich. 

Ingredients: Soybean oil, whole eggs, distilled and apple cider vinegar, water, glucose syrup, salt, calamansi, jasmine, karashi mustard seed, xanthan gum, citric acid.