Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Egg yolks |
| 1 tablespoon | Sambal oelek |
| 1 tablespoon | Dijon mustard |
| 2 cups | Canola oil |
| 1 tablespoon | Fresh lemon juice |
| ½ tablespoon | Finely-chopped garlic |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks.
This recipe yields about 3 cups of aioli.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B03) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..." Yield: "3 cups"
Per serving: 3988 Calories (kcal); 447g Total Fat; (99% calories from fat); 6g Protein; 3g Carbohydrate; 425mg Cholesterol; 202mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 88½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.