Spicy Aioli
Summary
| Yield | |
|---|---|
| Source | Jacob Burton |
| Prep time | 5 minutes |
| Recipes | Emulsions Sauces Sauces, Soups & Stocks |
| Site Categories |
Description
A nice, spicy aioli that goes great with fish or tempura.
Ingredients
| 2 | Eggs | |
| 2 | g | Togarashi (Japanese Spice Mix) |
| 2 | g | Salt |
| 20 | g | Sugar |
| 25 | g | Lemon Juice |
| 220 | g | Canola Oil |
| 20 | g | Sriracha Sauce |
Instructions
- Combine all ingredients except for oil in a blender. Blend on medium-low speed for about 15 seconds, or until ingredients are thoroughly combined.
- Start to slowly stream in oil, working the blender speed up to high as the aioli starts to thicken.
- Once all oil is incorporated, pass through a chinois to insure a smooth texture and store in an airtight container in the refrigerator. Will keep for up to a week.