Japanese Aioli

Japanese Aioli

Aioli is simply a flavoured mayonnaise. When I was pregnant with my daughter I desperately wanted to make homemade mayo, the problem? I couldn’t get it to work without the egg yolk and in case you didn’t know; raw egg is an absolute no-no when you’re pregnant. So the other day when my children and I were holed up, avoiding the ridiculous cold, I set out to make mayonnaise and I added a Japanese twist!

Makes about a cup

1/2 Cup canola oil

2 tbsp Rice vinegar

1 tbsp sodium reduced soy sauce

1 Egg yolk

1 inch of fresh ginger, grated

1/4 tsp salt

1/4 tsp pepper

Combine all ingredients except the ginger, in a tall jar and mix using an immersion blender or whisk vigorously until the mixture becomes the consistency of thick mayonnaise.

Stir in the ginger.

Taste and adjust seasoning.

Notes:

1. Serve as a dip or as a spread on a sandwich.
2. Use fresh eggs.
3. Store this in the fridge promptly and try to eat this the day it is prepared.
4. It is recommended that pregnant women and children do not eat raw eggs.