Kaffir Lime Aioli
Summary
| Yield | |
|---|---|
| Source | Jacob Burton |
| Prep time | 5 minutes |
| Recipes | Emulsions Sauces Sauces, Soups & Stocks |
| Site Categories |
Description
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
Ingredients
| 100 | g | Lime Juice (About 3 Limes) |
| 33 | g | Ginger (Peeled and Sliced) |
| 10 | Kaffir Lime Leafs | |
| 10 | g | Sugar |
| 3 | g | Salt |
| 1 | g | Red Pepper Flakes |
| 60 | g | Vinegar, Rice Wine |
| 1 | g | Xanthan Gum |
| 5 | g | Sesame Oil |
| 1 | Egg Yolks | |
| 470 | g | Canola Oil |
Instructions
- Combine all ingredients, except for canola oil, in a blender and blend on medium speed for 20 seconds or until the ingredients form a smooth puree.
- Begin slowly streaming in canola oil while working the blender speed up to high as the emulsion starts to form and thicken.
- Once oil is completely incorporated and a thick emulsion is formed, place in a squeeze bottle and store in refrigerator. Will keep for 5 days.
Notes
For Thai French Fries, fry shoe string fries in deep fat fryer until golden brown and crispy. Drain into a mixing bowl lined with paper towels and season with kosher salt. Remove paper towels and toss with aioli to taste. Serve with Spicy Peanut Dipping Sauce.
Linked Recipe