Teriyaki Aioli

Cuisine: Japanese

Category: dressing

Servings: 6


3 egg yolks
3 oz. salad oil
3 oz. olive oil
1 oz. teriyaki sauce
1 tsp. ginger root, pared, minced
1/2 tsp. garlic, pared, minced
1/2 oz. lemon juice


Place yolks in blender or food processor; begin blending. Add oils gradually; process until mixture is completely blended. Add remaining ingredients; combine. Pour into bowl; cover. Refrigerate. Can be made one day ahead.

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