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Saikyo Miso Aioli
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Yield: ABOUT 1/4 cup (180 ml)
Source: Donabe : classic and modern Japanese clay pot cooking, Naoko Takei Moore and Kyle Connaughton
|This is an easy way to make a new style of aioli by using Saikyo miso as a base to create an emulsion with the egg yolk and oil. The paste of the miso helps to stabilize the emulsion right from the start, so it is far less likely to ?break? than a traditional mayonnaise. The bright acidity from the citrus cuts the richness and balances die salt and umami for use as a dipping sauce or dressing. You can keep a batch in the refrigerator for four or five days.?Kyle|
|1/4 cup (60 ml)||Saikyo miso|
|1||very fresh large egg yolk|
|1 tablespoon||freshly squeezed orange juice|
|1/2 teaspoon||finely grated citrus zest|
|1/2 cup (120 ml)||grapeseed oil|
Combine the Saikyo miso, egg yolk, citrus juice, and citrus zest in a metal bowl and whisk to combine, slowly drizzle in the oil while whisking, just a few drops at the beginning, to create an emulsion. Continue to add all of the oil while whisking constantly. Adjust the consistency and flavor with additional citrus juice or a bit of lemon juice for acidity. An additional 1 to 2 tablespoons water can be added if the aioli is too thick.
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