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.
Provided by Northwest Lynnie
Categories < 4 Hours
Time 1h15m
Yield 2 cups
Number Of Ingredients 6
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.
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Hasmot Khan
[email protected]I'm so glad I found this recipe. It's a new favorite in my kitchen.
Peter Joy
[email protected]This aioli is the perfect balance of creamy and tangy. It's not too heavy, but it's still rich and flavorful.
Meer khan Chandio
[email protected]I love that this recipe uses fresh ginger. It really gives the aioli a bright, vibrant flavor.
vihanga nimsara
[email protected]This aioli is so versatile. I've used it on everything from fish to chicken to vegetables. It's always delicious.
AARIF Nepal
[email protected]I've made this aioli several times now and it's always a hit. My friends and family love it!
matthew jacob
[email protected]This is the best ginger aioli I've ever had! It's so easy to make and it's perfect for dipping, spreading, or drizzling.
Mattie
[email protected]I'm not usually a fan of ginger, but I really enjoyed this aioli. It's not too spicy and the ginger flavor is perfectly balanced.
Nadiya Nahid
[email protected]This aioli is the perfect addition to any dish. It's creamy, tangy, and has just the right amount of ginger flavor.
Mr Mehedi hasan
[email protected]I love the combination of ginger and garlic in this aioli. It's so flavorful and versatile.
Rifat Khin
[email protected]This recipe is a must-try! The ginger aioli is so unique and flavorful.
Rao shayan Rajput
[email protected]Yum!
khan asad
[email protected]This aioli is so good! I used it as a dipping sauce for some fried calamari and it was perfect.
Nirjhor Farishta
[email protected]Love this recipe! It's so simple to make and the ginger aioli is so flavorful. I've used it on everything from chicken to fish to vegetables.
Muumin Cumar
[email protected]Followed the recipe exactly and it turned out great! The ginger aioli was the perfect addition to my grilled salmon.
Ali Afsar
[email protected]Easy to make and absolutely delicious. I will definitely be making this again.
Mikayah Wilson
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. My friends and family love it.
munaf molla
[email protected]Just made this aioli and it is SO GOOD! I used it as a dipping sauce for some shrimp and it was perfect. The ginger flavor is subtle but really shines through.
Ann Kiogora
[email protected]Unbelievable! This ginger aioli is a total game-changer. It's creamy, tangy, and has the perfect amount of ginger kick. I can't wait to try it on everything.