How to Make a Japanese Ginger Aioli Dipping Sauce

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By Michele Hester
eHow Contributing Writer

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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

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.
Step 2

Whisk together the ginger, garlic and lemon zest in a clean bowl.
Step 3

Incorporate the mayonnaise with the ginger mixture. Taste and season with salt and freshly ground pepper as desired.
Step 4

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