Ginger Aioli

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.

• Ready In: 1 hr 15 mins
• Yields: 2 cups

Ingredients

• 2  cups mayonnaise (for best flavor, do not substitute)
• 1  piece fresh ginger, peeled and grated
• 2  garlic cloves, pressed
• 2  teaspoons fresh lemon juice
• 1  dash cayenne pepper
• 1⁄4 cup  dry breadcrumbs

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.