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
2cup 5minute
Servings Prep Time
2cup 5minute
Ingredients
Base Ingredients:
Oil Ingredients:
Instructions
Food Processor Directions:
  1. 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.
  2. 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.
  3. Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I start with the vegetable oil, to later use the coconut oil if it has solidified, in a displacement fashion, to get the right amount. Then warm the oils together for 30 seconds in a microwave, to just warm the coconut oil, dissolving the two oils together. 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.
  4. 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 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
Blender Directions:
  1. In the pitcher of a blender, add the eggs, white miso (or other miso style), malt vinegar, salt, garlic and Thai Green Curry Paste, adding more or less if you enjoy a more aggressive sauce | application.
  2. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the pitcher might need to be scraped down with a rubber spatula, depending on the size/brand of your blender.
  3. Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I start with the vegetable oil, to later use the coconut oil if it has solidified, in a displacement fashion, to get the right amount. Then warm the oils together for 30 seconds in a microwave, to just warm the coconut oil, dissolving the two oils together. Turn the blender 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.
The Old Bowl & Whisk Directions: (AKA Old School):
  1. In a medium sized metal bowl, add the eggs, white miso (or other miso style), malt vinegar, salt and garlic. Whisk to create a paste like consistency.
  2. There are a few different approaches to make adding the oil, while whisking the bowl, a critical technique in initializing the emulsification. . The “I wish I had a third hand,” thought rolls through your mind… To help stabilize the bowl, take a clean dish towel and unfold it to a large rectangle. Take the opposite corners, one in both hands and flip it over to spin the towel into a rope. tie the two ends together loosely to make a ring. Set it on the work space and place your bowl in the center. This will stabilize the bowl from rocking.
  3. Another trick is to whisk only the bottom of the bowl. The more pressure on the side of the bowl will cause the bowl to rock, making it harder to get clean whisks through the mixture, when more oil can pool (if pouring the oil to fast).
  4. The last trick is to get another person (family member, friend, room mate, significant other) to hold the bowl.
  5. Measure out the two oils and have ready. Whisking the egg mixture, slowly, in a very fine stream, add the oil to the center of the bowl, Keep whisking as fast as you can, watching the egg mixture dissolve the oil into itself. The mixture will start to thicken the last 1/4 cup of oil. Extra large egg yolks can emulsify up to 1/2 cup of oil, per yolk. This is also when the mayonnaise will be the right consistency. The mayonnaise is done when the whisk leaves a trail of where the whisk was, like a thick custard. Using a spatula, transfer the finished mayo to a pint Mason jar (or other seal-able container with a 1 1/2 cup size) and seal with a lid. The mayo will thicken slightly more, once refrigerated.
How to fix a broken emulsion:
  1. 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

Try using this recipe in:

As a Dip for Lumpia

Tuna Fish Salad

Deviled Eggs

Salad Dressings

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Executive Chef: Sean Z. Paxton

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