Thai Green Curry Aioli
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 |
| 3quarts | 10minute |
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Ingredients
Base Ingredients:
- 6each egg, extra large, whole
- 6each egg, extra large, yolk
- 3/4cup miso, white
- 6tablespoon vinegar, malt
- 2tablespoon salt, kosher
- 10each garlic, clove,peeled
- 1cup Thai Green Curry Paste
Oil Ingredients:
- 6cup oil, vegetable
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
