Teriyaki aioli

Yield: 1 Batch

Measure Ingredient
3 Egg yolks
3 ounces Salad oil
3 ounces Olive oil
1 ounce Teriyaki sauce
1 teaspoon Ginger root, pared, minced
½ teaspoon Garlic, pared, minced
½ ounce Lemon juice

Instructions: Place yolks in blender or food processor; begin blending. Add oils gradually; process until mixture is completely blended. Add remaining ingredients; combine. Pour into bowl; cover. Refrigerate. Can be made one day ahead.

Posted to MM-Recipes Digest V4 #6 by valerie@... (valerie) on Feb 08, 1999

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