How to Make a Japanese Ginger Aioli Dipping Sauce

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.

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

Instructions

Japanese Ginger Aioli Dipping Sauce

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

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

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

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.

References

• Food Network.com
• Chef Larry's Aioli

Resources

• Homemade Mayonaise
• Chef Larry's Aioli