Lemon Ginger Aioli Food

LEMON GINGER AIOLI

Steps:

• 1. Place egg yolks, mustard, water, ginger, garlic, lime juice and hot sauce, if using, in a food processor or non-reactive stainless steel mixing bowl or a glass bowl. Pulse or whisk together until smooth. 2. Slowly add oil drop by drop into the bowl while continually whisk- ing or processing. The mixture should resemble mayonnaise. Add salt and pepper to taste. 3. The aioli can be stored, covered, in the refrigerator for up to 5 days. Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW

LEMON AIOLI

Steps:

• Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.

LEMON-CAPER AIOLI

Steps:

• Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

LEMON AIOLI

Steps:

• Using a mortar and pestle, pulverize the garlic and salt to a smooth paste. (If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press.) If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl, and whisk in the egg yolk by hand. Slowly drizzle in the olive oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon of vinegar, a teaspoon of lemon juice, and a teaspoon of warm water. Once you've added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened. Season with lemon juice and zest, and salt to taste.

GINGER AIOLI

Steps:

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

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.