“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.”
1hr 15mins
2 cups

Ingredients Nutrition


  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.

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