Dijon-sambal Aioli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Eastwest2 | 1 | Servings | |
INGREDIENTS
| 2 | Egg yolks | |
| 1 | T | Sambal oelek |
| 1 | T | Dijon mustard |
| 2 | c | Canola oil |
| 1 | T | Fresh lemon juice |
| 1/2 | T | Finely-chopped garlic |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks. This recipe yields about 3 cups of aioli. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B03) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" Per serving: 3988 Calories (kcal); 447g Total Fat; (99% calories from fat); 6g Protein; 3g Carbohydrate; 425mg Cholesterol; 202mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 88 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3986
Calories From Fat: 3940
Total Fat: 445.6g
Cholesterol: 360.2mg
Sodium: 495.6mg
Potassium: 103.1mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: <1g
Protein: 6.4g