|
Aiolis and Tempura
Batters
Lemongrass, Sambal & Three-Vinegar Aiolis
Colossal Shrimp Spiced Tempura with Lemongrass Aioli
Tomato and Mozzarella Basil Tempura with
Three-Vinegar Aioli
Chicken Breast Chile Tempura with Sambal Aioli
Andrea Immer Robinson's
Seafood Tempura with Sesame Aioli
WINE NOTES
Vouvray:
100% Chenin Blanc. Vinified using "method Champenoise." Comes from
Vouvray appelation in Loire Valley. Green apple, citrus notes.
Sauvignon Blanc: Bright grapefruit, melon and stone fruit,
lemon zest, with a trace of minerality. Rutherford district, estate
vineyards. Fermentation: 15% in neutral French barrels, 85%
stainless steel, then blended.
|
|
Lemongrass,
Sambal
& Three-Vinegar Aiolis
Basic Aioli:
Makes about 4 cups
- 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
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.
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
In a medium saucepan, reduce vinegars until syrup consistency is
achieved. Fold 1/4 cup syrup into 1 cup aioli.
Click Here for a
Printer Friendly version
|
