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.