Lemon Ginger Aioli

Name: Lemon Ginger Aioli
Prep time: 15 min
Total time: 15 min
Yield: 2 cups Servings
Ingredients: 3 egg yolks; 1 teaspoon Dijon-style mustard; 3 teaspoons of water; 2 tablespoons grated fresh ginger; 2 garlic cloves, grated on a Microplane; 1 tablespoon fresh lime juice; 2 teaspoons favorite hot sauce, optional; 2 cups best quality extra-virgin olive oil; 2 tablespoons toasted sesame oil; Salt and pepper to taste

Author:
Chef Laura Frankel
Publish date:
Jun 7, 2014

You will have plenty of this delicious aioli to bind my Bahn Mi Salmon patties and to schmear on the bun as a condiment and you can use it for other foods too.

15minDuration
15minPrep Time
2 cups ServingsServings

Ingredients

3 egg yolks
1 teaspoon Dijon-style mustard
3 teaspoons of water
2 tablespoons grated fresh ginger
2 garlic cloves, grated on a Microplane
1 tablespoon fresh lime juice
2 teaspoons favorite hot sauce, optional
2 cups best quality extra-virgin olive oil
2 tablespoons toasted sesame oil
Salt and pepper to taste

Preparation

1. Place egg yolks, mustard, water, ginger, garlic, lime juice and hot sauce, if using, in a food processor or non-reactive stainless steel mixing bowl or a glass bowl. Pulse or whisk together until smooth.

2. Slowly add oil drop by drop into the bowl while continually whisk- ing or processing. The mixture should resemble mayonnaise. Add salt and pepper to taste.

3. The aioli can be stored, covered, in the refrigerator for up to 5 days.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW