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How to Make a Japanese Ginger Aioli Dipping Sauce

Contributor
By Michele Hester
eHow Contributing Writer
(0 Ratings)

Japanese ginger aioli dipping sauce is a mayonnaise-based sauce that is often served alongside sushi or tempura in Japanese restaurants. You can make a basic aioli recipe with several variations, including pineapple or a kick of chili pepper. Once you get the basic aioli recipe down, you will soon be experimenting with your own flavors.

Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • Mixing bowl
  • Whisk
  • 1 egg
  • 1 tsp. lemon juice
  • 1 cup canola oil
  • 1 tsp. ginger, finely grated
  • 1 tsp. garlic, minced
  • 1 tsp. lemon zest, finely grated
  • Salt to season
  • Fresh ground black pepper to season

    Japanese Ginger Aioli Dipping Sauce

  1. Step 1

    Make the mayonnaise base by whisking the egg and lemon juice until it begins to turn a very light yellow. Next, add the oil one drop at a time to the egg mixture, whisking and combining completely before adding more. This will yield approximately one cup of mayonnaise.

  2. Step 2

    Whisk together the ginger, garlic and lemon zest in a clean bowl.

  3. Step 3

    Incorporate the mayonnaise with the ginger mixture. Taste and season with salt and freshly ground pepper as desired.

  4. Step 4

    Refrigerate for a couple of hours before serving. This will give the flavors time to develop.

  5. Step 5

    Change the flavor if you'd like to experiment by adding one tablespoon of chili sauce for a little heat or one-fourth of a cup of crushed pineapple for a little sweet.

Tips & Warnings
  • Running short of time? Use prepared mayonnaise instead of the egg yolks and oil.
  • Need to keep it light? Substitute "light" mayonnaise -- remember that seasoning is the key for a tasty, lighter version.
  • Suggestions: Use aioli with salmon, sushi or tempura -- use your pineapple version with coconut shrimp.
  • Because you are making your aioli from fresh mayonnaise, it is important to keep it refrigerated. It should stay fresh up to a week.
  • When using raw eggs, there is a small chance for salmonella poisoning. Be aware of the risk and use only fresh eggs. Pregnant women should use prepared mayonnaise only, to avoid the use of raw eggs.

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