Photo: Surfma (flickr)
When I think of the early days of spring, pale green hued vegetables come to mind. Sweet peas, artichokes, arugula, fennel and asparagus. I enjoy simply blanched asparagus served with a luxurious aioli.
My pantry is always full of various condiments, and lately the array of Asian ingredients has taken over. This recipe is a spin on the classic aioli enhanced with an intensified dose of Japanese spice and tangy rice vinegar.
Shichimi Togarashi Aioli
- 2 egg yolks (at room temperature)
- 1/4 cup canola oil (use a squeeze bottle if possible)
- 2 garlic cloves, grated
- 2 tablespoons fresh lime juice
- 1 tablespoon sushi rice vinegar
- 1 teaspoon shichimi togarashi
- 1/4 teaspoon salt
- Whisk together yolk and lime juice in a bowl. Add oil a few drops at a time to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together. Then resume adding oil.)
- Whisk in garlic, vinegar, togarashi and salt. If aioli is too thick, whisk in 1 or 2 drops of water.
- Cover and chill until ready to use.