Classically Aioli is a mayonnaise flavored with garlic. But these days aioli has come to mean a flavored mayonnaise. This is a great wasabi aioli with as much bite as you want.
Personally I used to love putting this on grilled chicken sandwiches where I used to work in Las Vegas. It has a nice cool zingy flavor.
Wasabi Aioli Recipe
Amount: 1 Quart (You can cut each ingredient in half to make ½ qt)
Ingredients: (All ingredients should be room temperature.)
4 ea Egg Yolks, use pasteurized / carton egg yolks if you’re particularly worried about getting sick.
1 tbsp Vinegar
1 tsp Dry Mustard
—
1 ½ pt Olive Oil
4 tbsp Vinegar
3-4 tbsp Water
1 oz Baby Spinach
TT Salt
2-4 oz Wasabi Paste
Method:
Using a hand whisk or mixer, mix the egg yolks, 1st amount of vinegar, salt, garlic, dry mustard.
Once you have that mixed well, slowly begin to add the oil in a slow drizzle.
Fine Chop the spinach and add to the mayonnaise.
Thin mayonnaise with the water if it gets to thick.
Add the Wasabi paste to your desired heat level.
Use the aioli, or store it properly. It lasts 3-4 days in refrigeration.
** If your Aioli breaks, you can take a new yolk or two, mix it up in a bowl well and slowly add the broken Aioli into it while mixing.
Recent Comments