This aioli uses the same base or mother sauce, my White Miso Malt Vinegar Mayonnaise, with the addition of Thai Green Curry Paste and substituting some of the oil for coconut oil.  Just these two changes to the recipe, transform this mayonnaise into a delicious Thai Green Curry Aioli.  The bright vibrant flavors of fresh chilies, cilantro, garlic, ginger, galanga, lemongrass and other Thai spices in the paste, enrich this mayonnaise to so many possibilities.  Try this Thai Green Curry Aioli as a dip for deep fried Lumpia (Filipino version of a spring roll), egg rolls, pomme frites, as salad dressing or a sauce for a fried chicken sandwich.

Thai Green Curry Aioli
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Using the White Miso Malt Vinegar Mayonnaise as a base sauce recipe and adding Thai Green Curry Paste along with some coconut oil, transforms this into an insane dip | sauce | dressing.
Servings Prep Time
3 quarts 10 minute
Servings Prep Time
3 quarts 10 minute
Thai Green Curry Aioli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using the White Miso Malt Vinegar Mayonnaise as a base sauce recipe and adding Thai Green Curry Paste along with some coconut oil, transforms this into an insane dip | sauce | dressing.
Servings Prep Time
3 quarts 10 minute
Servings Prep Time
3 quarts 10 minute
Ingredients
Base Ingredients:
Oil Ingredients:
Servings: quarts
Units:
Instructions
Food Processor Directions:
  • In the bowl of a food processor, add the white miso (or other miso), malt vinegar, salt, garlic and Thai Green Curry Paste, adding more or less if you enjoy a more aggressive sauce | application.
  • Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
  • Once all the Base Ingredients are incorporated, measure out the oil into a liquid measuring cup. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
  • Taste the sauce; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive Thai Green Curry undertone. Transfer the finish mayo to a 4 Quart Cambro, seal, label and date. Place into the refrigerator and this sauce will last for 1 month.
How to fix a broken emulsion:
  • If the mayonnaise breaks (broken sauce), don't throw it away and start over. Simply pour the contents of the food processor bowl into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification will restart.
Recipe Notes

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