Ginger Aioli

READY IN: 1hr 15mins
Recipe by Northwest Lynnie

This tempting, garlicky sauce has an Asian touch to it. I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes. For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli - outstanding with the colorful veggies. The sauce may be prepared a week in advance.

Top Review by RedBeard17

Super easy and dee-lish - put it on scallion/soy turkey burgers and it was very nice!

Ingredients Nutrition

Directions

  1. Thoroughly mix all ingredients together.
  2. Chill at least an hour to blend flavors and thicken the aioli.
  3. NOTE: I've had good luck freezing fresh ginger knobs.
  4. They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
  5. The 60 minutes cooking time is for chilling.

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