Ingredients:
4 egg yolks or 4 ounces pasteurized liquid egg yolk
1 tablespoon garlic, roughly chopped
1 teaspoon fresh ginger, grated
1 tablespoon lemon juice, freshly squeezed
3 to 4 tablespoons orange juice, freshly squeezed
1 tablespoon chili pepper sauce (i.e., Sriracha, Tabasco, Frank’s Red Hot) – start with 1 teaspoon for less spicy version, adding more as desired
½ cup olive oil
1 cup canola or vegetable oil
Kosher salt to taste

Directions:
In a food processor, add all the ingredients except the oil and mix until combined.

While the machine is running, use the feed tube to add the oils very, very slowly to emulsify.  It is imperative to add the oils in a slow, steady stream to achieve emulsification.  Serve immediately or store in the refrigerator for up to one week.

Sarah’s Tip: 

• To make an aioli into a salad dressing, or make the aioli thinner, slowly whisk in warm water, one tablespoon at a time, until the desired consistency is achieved.

Excellent served with:

Ahi Tuna Cakes
Indonesian Pork Satay
Maryland Crab Cakes
Walleye Cakes