theoretical question, does anyone know how an asian inspired aioli would work out?:

Hold our hands. We'll get you through this.

Egg yolk is not essential for aioli. You can get an emulsion just with the garlic. Ask any Catalonian. (The traditional Spanish version uses garlic, oil and salt. Period.) ;o)

In all honesty. Kewpie Mayonaise from Japan and add some Chili Garlic Sauce. I use the Vietnamese variety - Tuong Ot Toi Viet-Nam. I put it on EVERYTHING: sandwiches, hamburgers, calamari, grilled fish, grilled chicken, you name it. No stress, no drama, no questions about how it will turn out.

True, but Its gonna have to be baby steps.. First I need to get rid of the irrational need to prep the kitchen like I was defusing a land mine when working with eggs.. then proceed towards other eggsperiments (no pun intended...sorta) .
But its for creative challenges like these that I'm so hooked on food52.

Seriously, I so get your limits. Truth to tell, sometimes I have to force myself to sort of zen out, take a deep breath, close my eyes, and think outside my conventional flavor or procedural profiles. I in on way imply that your limits should be taken lightly by you or anyone else. That said, I tend to think in Mediterranean flavor combinations. Or those of my upbringing. Or those that my own sweet family has loved. So when one such as yourself has the background to stretch those limits, . . . . . well here we are.

Paul Joseph, Maybe you can work with these ingredients I listed & try them out....
I can even 'taste' a south Indian version in my head.. AAARRRGH!!

No pressure, but you (and pauljoseph) owe it to all of us to channel your lovely and historic and ethnic heritage to work this challenge into your wise ways. No pressure.

I am so howling out loud over you! Brave up, darling. It's only an egg.

(assuming a Scarlett O'Hara stance) As God is my witness.. ' I promise boulangere, if anything, its the cappuccino cheesecake (or Louisa's ricotta cake) that's gonna get me out of this irrational fear!. I owe it to my kids (my poor son HATES the eggless pancakes that I dole out , every time i step into the grocery its .. Mommy organic eggs are REALLY yummy, can we get some to make pancakes??).

If you sit this one out, I will hunt you down and crank up the nag machine. Promise.

Brave up! Own it! In place of the tamari, try fish sauce. For starters, go with the identical ratio of sesame as of OO to canola. You can always tweak. Just choose your starting point. And toss in the zest earlier. Layers of flavor, my friend. brave up your great big brain and let loose your whisking hand and taste buds; you can do this. It's all yours!

@LucyS: I plan to sit out this session, Its going to be torturous & tormenting, but I'm one dose of adrenalin short of a panic attack when I think of working with eggs at home!

ok... with an Indian Twist, I would probably do this..Egg yolk, oil + Coconut cream. (the thick part that gets stuck on top when you first open the can (assuming you don't shake the can prior to opening., garlic, cilantro & mint leaves finely ground to a paste with a 1/4-1/2 a deseeded jalapeno (not the the regular green chilis from the indian grocery. The skin can get a bit papery, unless you use one really tender green chilli). & Salt & lime juice of course. Finish with toasted & powdered cumin seeds. pair with a baked lentil Samosa.

Cumin. Lots of cumin. And garlic, and a bit of turmeric, and maybe some fresh cilantro. Or dried. I saw Asian and started thinking of Indian spices, so those are my ideas, but they could be different if you're going for more South East Asian - based on your ingredients above? Still, cumin is good in everything. I hope it turns out great! The nice thing is, this is something you can experiment and then put on sandwiches if it's not perfect. Or if it is. Mmmm.

This is as far as I go experimentally... given my issue with eggs!, but theoretically, I suppose I can spin off ad infinitum!, maybe add a bit of crushed toasted sesame seeds to finish (which would buoy up the sesame oil). the ginger, lemon grass stalk (the tender part) & garlic to be minced fine to a paste, and squeezed (adding some of the lime juice if needed) to get the essence out to be added to the aioli, determine the ratio of the toasted sesame oil (much less than the ratio specified by Amanda with the OO) & canola oil. whip up the aioli, thin out if necessary with the tamari & water, add the toasted crushed sesame seeds & lime Zest (capital idea, boulangere) at the end (just 'fold' it in..
If Anyone wants to run with this idea, Please go ahead, its all yours!

And lime zest in the mix. I can almost taste it now.

mmmm sounds yummy...

P.S. An Asian profile is officially off my list as of now. I'm really interested in what you (and probably pauljoseph) will come up with.

Especially the sesame oil in the mix - that may be your challenge. To get the balance between sesame and canola is very like getting right the balance of canola and olive oil in a Mediterranean mix. What the heck, it's yolks and oils and a science experiment. This is going to be very interesting and lots of fun.

Whoa! We've been channeling each other! Seriously, I've been doodling ideas for this one, and an Asian flavor profile is on the list. For the lemongrass touch, maybe try using the stuff in the tube because it will incorporate so well, and its flavor is actually quite good. What are you thinking of serving this with? Maybe a splash of fish sauce? As for pairing with crispy fried spring rolls, oh yeah! I think it would be equally amazing with rice paper spring rolls. You are seriously on a roll here, and I can't wait to see where you take it.