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You are here: Home / Lisa G News / Japanese Aioli

Japanese Aioli

January 12, 2015 By Lisa

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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.

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Filed Under: Lisa G News, Sauces Tagged With: dip, japanese fusion

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Reader Interactions

Comments

  1. Kathleen | HapaNom

    January 12, 2015 at 8:33 pm

    My father would LOVE this! He’s Japanese and so puts mayonnaise and soy sauce on basically all of his roasted veggies. This recipe is so much more refined than just jarred mayo and soy sauce! Pinned for sure!

    • LisaG

      January 12, 2015 at 8:36 pm

      Thanks! I hope he likes it 🙂

  2. Thalia @ butter and brioche

    January 12, 2015 at 8:34 pm

    I have to admit that I do make a great aioli.. but never would I have though to add an Asian twist too it before. I have to try out your recipe!

    • LisaG

      January 12, 2015 at 8:35 pm

      Thanks! I love the versatility of this recipe 🙂

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