1 hr 15 mins
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.
My Private Note
Units: US | Metric
- 1Thoroughly mix all ingredients together.
- 2Chill at least an hour to blend flavors and thicken the aioli.
- 3NOTE: I've had good luck freezing fresh ginger knobs.
- 4They 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).
- 5The 60 minutes cooking time is for chilling.
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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: