Greg DuPree
Active Time
5 Mins
Total Time
5 Mins
Yield
Serves 12 (serving size: 1 1/2 tbsp.)

Although it’s not a typical Thai ingredient, sesame oil adds a savory nuttiness to this aioli. To really get the sauce’s consistency creamy, slowly drizzle the oil into the food processor. Use this aioli as a spread on a sandwich, as a dip for sweet potato fries, or pair it with your vegetables for a fresh take on crudités.

How to Make It

Combine garlic, ginger, and, if desired, lemongrass in a mortar and pestle; grind into a paste. Place garlic mixture in bowl of a mini food processor or food chopper. Add soy sauce, lime juice, brown sugar, Sriracha, and egg yolk; pulse until smooth. With processor running, slowly pour oil in a thin stream through food chute, and process until fully blended and creamy. Add cilantro; pulse until blended, about 30 times.

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