Ingredients
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2
-
1
-
2
-
2
-
1
-
1/4
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-
-
-
-
-
-
-
-
Directions
Ginger Aioli, This tempting, garlicky sauce has an Asian touch to it I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli – outstanding with the colorful veggies The sauce may be prepared a week in advance , Super easy and dee-lish – put it on scallion/soy turkey burgers and it was very nice!, This tempting, garlicky sauce has an Asian touch to it I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli – outstanding with the colorful veggies The sauce may be prepared a week in advance
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Steps
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1
Done
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Thoroughly Mix All Ingredients Together. |
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2
Done
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Chill at Least an Hour to Blend Flavors and Thicken the Aioli. |
|
3
Done
|
Note: I've Had Good Luck Freezing Fresh Ginger Knobs. |
|
4
Done
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They Peel Easily With a Knife While Still Frozen, and Grate Easily With a Microplane Grater- Just Freeze Small Recipe Size Pieces Individually (i Put Each Piece in Its Own Sandwich Zip Bag, Then Place All the Bags Inside a Quart Size Freezer Zip Bag). |
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5
Done
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the 60 Minutes Cooking Time Is For Chilling. |
