Recipes
Lemongrass, Sambal & Three-Vinegar Aiolis
Episode 717: Lemongrass Sambal & 3 Vinegar Aioli
Makes about 4 Cups
Ingredients
Basic Aioli:
2 tablespoons minced garlic
6 egg yolks, pasteurized
2 1/2 cups grapeseed oil
Juice of 3 lemons
Kosher salt and freshly ground black pepper
Lemongrass Aioli:
1 tablespoon minced lemongrass, white part only
Juice and zest of one lemon
Sambal Aioli:
1 tablespoon sambal
2 tablespoons chopped chives
Vinegar Aioli:
1 cup balsamic vinegar
1 cup naturally brewed rice vinegar
1/2 cup Chinese black vinegar
Directions
Basic Aioli:
In a food processor, combine garlic and yolks and blend until smooth and yolks are pale and creamy. With food processor running, very slowly drizzle in oil. You want an emulsification to form, so go slowly; once about 1/4 of the oil had been added, you can pour the rest in a steady stream. Add lemon juice and blend briefly. Season with kosher salt and freshly ground black pepper.
Flavored Aioli:
To make flavored aioli, divide aioli among three bowls and fold in flavorings.
Vinegar Aioli:
In a medium saucepan, reduce vinegars until syrup consistency is achieved. Fold 1/4 cup syrup into 1 cup aioli.
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