Name: Lemon Ginger Aioli
Prep time: 15 min
Total time: 15 min
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

Lemon Ginger Aioli

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.

Lemon Ginger Aioli

Prep Time 15

Total Time 15

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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

Instructions

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.
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.
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
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