This is delightful on fusion sushi, sandwiches, or as a dressing or dip. In fact, I like it so much, I'd even recommend it on cereal, in coffee, or as a facial cleanser. It's that good!
Note that if you want wasabi aioli, you can swap out the Siracha for an equal amount wasabi paste.
1 egg yolk
1 TBSP Siracha
1 tsp toasted sesame oil
2 tsp soy sauce
2 tsp agave nectar (you can adjust this up or down to taste)
2 tsp dijon mustard
2 tsp rice vinegar
1 tsp lemon juice
1 clove garlic, minced
Roughly 3/4 cup neutral oil, such as canola or grapeseed--NO olive oil
A small handful of sesame seeds
Combine everything except last 2 ingredients in food processor and puree until well incorporated (scraping the sides down with a rubber spatula once or twice).
Then, with the processor running, slowly drizzle the oil in. Add until you reach your desired consistency--meaning that it may vary a bit from the recommended 3/4 cup.
Adjust siracha, soy sauce, and/or agave to reach desired taste.
Once it is all incorporated, transfer to a bowl and stir in sesame seeds and serve!
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