Recipes
Master Tempura and Aioli
Episode 411: Master Techniques: Tempura & Aioli
Makes about 8 cups tempura batter and 4 cups aioli
Ingredients
Basic Tempura:
1 quart club soda, cold
6 cups rice flour and some extra if needed
Chile Tempura:
1/4 cup kochu karu (Korean chile flake)
Spiced Tempura:
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground pink peppercorn
Basil Tempura:
1 cup basil leaves, blanched in salted water and shocked in ice water, excess water squeezed out, pureed smooth
1/2 cup spinach leaves packed, blanched in salted water and shocked in ice water, excess water squeezed out, pureed smooth
Extra rice flour, if necessary
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
Tempura:
In a large bowl, whisk club soda into rice flour until a pancake batter consistency is achieved. Divide batter among three bowls and fold chile flake into one, all the spices into the second one and basil and spinach purees in the third (may need to add a touch more flour to keep thickened).
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.
To make flavored aioli, divide aioli among three bowls and fold in flavorings. For 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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