Lemon Ginger Aioli

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You will have plenty of this delicious aioli to bind my Bahn Mi Salmon patties and to schmear on the bun as a condiment and you can use it for other foods too.

  • Duration
  • Prep Time
  • 2 cups ServingsServings


  • 3 egg yolks
  • 1 teaspoon Dijon- style mustard
  • 3 teaspoons of water
  • 2 tablespoons grated fresh ginger; I use my Microplane to grate the ginger
  • 2 garlic cloves, grated on a Microplane
  • 1 tablespoon fresh lime juice
  • 2 teaspoons favorite hot sauce, optional
  • 2 cups best quality extra-virgin olive oil
  • 2 tablespoons toasted sesame oil
  • Salt and pepper to taste


1 Place egg yolks, mustard, water, ginger, garlic, lime juice and hot sauce, if using, in a food processor or non-reactive stainless steel mixing bowl or a glass bowl. Pulse or whisk together until smooth.
2 Slowly add oil drop by drop into the bowl while continually whisk- ing or processing. The mixture should resemble mayonnaise. Add salt and pepper to taste.
3 The aioli can be stored, covered, in the refrigerator for up to 5 days.

As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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