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    You are in: Home / Recipes / Ginger Aioli Recipe
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    Ginger Aioli

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Northwest Lynnie's Note:

    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.

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    Units: US | Metric


    1. 1
      Thoroughly mix all ingredients together.
    2. 2
      Chill at least an hour to blend flavors and thicken the aioli.
    3. 3
      NOTE: I've had good luck freezing fresh ginger knobs.
    4. 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. 5
      The 60 minutes cooking time is for chilling.

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    Ratings & Reviews:

    • on February 07, 2013


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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ginger Aioli

    Serving Size: 1 (513 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 975.7
    Calories from Fat 713
    Total Fat 79.2 g
    Saturated Fat 11.6 g
    Cholesterol 61.1 mg
    Sodium 1770.2 mg
    Total Carbohydrate 67.3 g
    Dietary Fiber 0.7 g
    Sugars 16.0 g
    Protein 4.1 g

    The following items or measurements are not included:

    fresh ginger

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