theoretical question, does anyone know how an asian inspired aioli would work out?:
The cast of ingredients:
egg yolk, toasted sesame oil + canola oil, fresh grated ginger, garlic, lemongrass, lime juice (for acidity), a touch of Tamari sauce.
Boulangere, you probably know why I'm asking this instead of trying it out..(i can postulate on how the ginger & lemon grass can lend their flavor w/o the stringiness etc.)
I think it would pair so well with crispy fired sping rolls!
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