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Wasabi Aioli

by Annalisa Brown (follow)
Easy (2874)      Vegetarian (1517)      Quick (1387)      Sauce (70)      Wasabi (6)      Aioli (2)     
Aioli is a traditional south-western European mayonnaise made from garlic, olive oil, lemon juice and egg yolks. My mum insists on still making her aioli by hand and whisk, always stirring the aioli clock-wise. She never detours from the ingredients or the method her grandmother and mother taught her.

Although my mum would disagree, the great thing is that you can take the aioli flavour into any direction but still retain the essence of the garlicky and rich sauce.

I love food with a bit of a kick and thought wasabi would provide that for me - this quick and easy recipe for wasabi aioli tastes fantastic with Soba Chips. It goes equally well with barbecued chicken and fish.

Wasabi Aioli is delicious when served with Soba Chips, BBQ'd chicken and fish.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 250g

2 tsp Wasabi paste
1 tsp fresh garlic
1 tsp fresh ginger
2 tsp Mirin
1 tsp apple cider vinegar
1 egg yolk
250ml extra virgin olive oil
Salt and pepper to taste

In a food processor add the Wasabi paste, garlic, ginger, vinegar, Mirin, egg yolk and blend until ingredients are combined.

Wasabi, Garlic and Diced Ginger.

Wasabi, Garlic, Ginger, Vinegar, Egg Yolk.

While processing, slowly add the extra virgin olive oil until thoroughly blended. Add salt and pepper to taste. Refrigerate until required.

Serve Wasabi Aioli with Soba Chips. This aioli will also go extremely well with barbecued chicken or fish particularly seared salmon or tuna.

The Aioli will keep for a week, when covered and refrigerated.

Wasabi Aioli.

I like this Recipe - 7
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