Aug
17
2015
0
By jacob burton
Description
A 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 SauceInstructions
- 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