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Miso Aioli




Source of Recipe


Peter.wj.lee on Instagram


Recipe Introduction


This is the sauce that was suggested to make with Chicken Karaage. It is so delicious and goes perfectly with that crunchy, tender chicken. You can whisk this sauce or make it in a blender (that’s what I did – much faster). If you do it in a blender, you don’t have to mince the garlic. The amount of oil isn’t specified, but watch the sauce. It should be thinner than mayonnaise – viscous, but still pourable. I found after tasting that it needed something. I added a couple of teaspoons of Dijon and that was perfect. I would imagine a little hot sauce would have been good, too.


List of Ingredients




3 egg yolks
1 t. white miso
2 cloves garlic, minced
Zest of one lemon
Juice of one lemon
Pinch of MSG
Pinch of salt (to taste)
Neutral oil [I used vegetable]
Dijon mustard (see note above)


Recipe



Whisk together the yolks, miso, garlic, lemon zest, juice, and MSG. While whisking vigorously, drizzle in the oil slowly. Add enough oil to result in a thick, pourable sauce (see my note above). [If using a blender, put the yolks, miso, garlic, lemon zest, lemon juice, and MSG in the blender and blend well. While still running, drizzle in the oil.] Taste for any seasoning adjustment.

This makes more than enough for one batch of chicken Karaage. Store in the refrigerator.