Aug
17
2015
0
By jacob burton
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
Rice Wine Vinegar 1 g
Xanthan Gum 5 g
Sesame Oil 1
Egg Yolks 470 g
Canola OilInstructions
- 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.