This Thai-Style Aioli Goes Great With Fresh Veggies
Serves 12 (serving size: 1 1/2 tbsp.)
Although it’s not a typical Thai ingredient, sesame oil adds a savory nuttiness to this aioli. To really get the sauce’s consistency creamy, slowly drizzle the oil into the food processor. Use this aioli as a spread on a sandwich, as a dip for sweet potato fries, or pair it with your vegetables for a fresh take on crudités.
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon finely grated peeled fresh ginger
1 teaspoon minced lemongrass stalk (from base only) (optional)
2 tablespoons lower-sodium soy sauce
1 tablespoon fresh lime juice (about 1 lime)
1 teaspoon light brown sugar
1/2 teaspoon Sriracha chili sauce
1 large pasteurized egg yolk
3/4 cup toasted sesame oil
1/4 cup loosely packed fresh cilantro leaves
Added sugars 0g
Calcium 0% DV
Potassium 0% DV
How to Make It
Combine garlic, ginger, and, if desired, lemongrass in a mortar and pestle; grind into a paste. Place garlic mixture in bowl of a mini food processor or food chopper. Add soy sauce, lime juice, brown sugar, Sriracha, and egg yolk; pulse until smooth. With processor running, slowly pour oil in a thin stream through food chute, and process until fully blended and creamy. Add cilantro; pulse until blended, about 30 times.
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