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Lemongrass, Sambal & Three-Vinegar Aiolis

To make flavoured aioli, divide Ming Tsai's aioli recipe among three bowls and fold in flavorings.


  • Basic Aioli:

  • 2 tablespoons minced garlic

  • 6 egg yolks, pasteurized

  • 2 1/2 cups grapeseed oil

  • juice of 3 lemons

  • kosher salt and freshly ground black pepper

  • Lemongrass Aioli:

  • 1 tablespoon minced lemongrass, white part only

  • juice and zest of one lemon

  • Sambal Aioli:

  • 1 tablespoon sambal

  • 2 tablespoons chopped chives

  • Vinegar Aioli:

  • 1 cup balsamic vinegar

  • 1 cup naturally brewed rice vinegar

  • 1/2 cup chinese black vinegar


  • 1.

    In a food processor, combine garlic and yolks and blend until smooth and yolks are pale and creamy. With food processor running, very slowly drizzle in oil. You want an emulsification to form, so go slowly; once about 1/4 of the oil had been added, you can pour the rest in a steady stream. Add lemon juice and blend briefly. Season with kosher salt and freshly ground black pepper.

  • 2.

    To make flavoured aioli, divide aioli among three bowls and fold in flavorings.

  • For the flavoured aioli::

  • 1.

    In a medium saucepan, reduce vinegars until syrup consistency is achieved. Fold 1/4 cup syrup into 1 cup aioli.


Makes about 4 cups of basic aoili.

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