Best Ginger Aioli Recipes

SOY-SAKE SHRIMP WITH GINGER AïOLI

Steps:

• Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
• Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
• Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

SOY-GLAZED SALMON BURGERS WITH GINGER LIME AIOLI

Steps:

• Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.
• Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.

BITE-SIZE WASABI CRAB CAKES & GINGER AIOLI

Steps:

• BITE-SIZE CRAB CAKES:.
• Combine first 8 ingredients in a bowl.
• Gently fold crabmeat into mayonnaise mixture.
• Cover and chill 30 minutes or several hours.
• Stir egg and 1/3 cup panko into crabmeat mixture.
• Shape mixture into 20 (1 1/2-inch) patties.
• Dredge in remaining panko.
• Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
• Serve with Ginger Aioli.
• GINGER AIOLI:.
• Combine all ingredients in a small bowl.

GINGER TUNA ON RICE CRACKERS WITH WASABI AIOLI

Steps:

• Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl. Puree the ginger with the sliced garlic in the bowl of a food processor. Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running. Drizzle this mixture over the fish and gently toss to cool. Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise. Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi. Place the wasabi mayonnaise in a squeeze bottle if available. Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink. Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes. Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli. Sprinkle with black sesame seeds and diced red pepper.

HELL'S KITCHEN AHI TUNA WITH GINGER RICE CAKE, ASPARAGUS AND SHIITAKE SALAD, AND SPICY CHILI AIOLI

Steps:

• Rice Cake: Bring sugar and vinegar to a boil in a small pan. Remove and let cool. Wash rice in running water for 5 minutes. Transfer to a pot with 1 cup water, salt, and ginger. Bring rice to a boil then turn down to the lowest flame and cover. Cook rice until tender but a slight bite is left. Transfer rice to a wooden bowl and mix with sugar/vinegar mixture. Let cool slightly and press the rice into four small cakes either with a mold or by hand. Sauté rice cakes in 1 Tbs. peanut oil over high heat until crispy. Transfer cakes to 350-degree oven to heat through. Salad: Peel and blanch asparagus in boiling salted water for 2 minutes, then quickly plunge them into ice water to stop the cooking. Quickly sauté mushrooms in hot pan with butter and set aside to cool. Trim asparagus to make all equal size and cut in half. Mix asparagus with shallots, chives, sliced green onions, and tomatoes. Season mixture with lime juice, olive oil, salt, and black pepper. Chili Aioli: Combine all ingredients in blender except oil. Blend until smooth and strain through chinois. Discard solids. Add back into blender and drizzle oil in slowly. Tuna: Cut seaweed paper to fit the exact size of tuna steak and wrap it around the fish. Tempura Batter: Whisk together flour, soda water, baking soda, sea salt, and sesame seeds. Heat oil in a small deep fryer to 350 degrees. Dip nori-wrapped tuna in soy sauce, then dredge in flour mixture. Fry for 2 minutes. Drain on paper towels and season with fine salt. To Finish: Arrange salad on side of plate. Slice tuna thinly and place next to salad. Drizzle some of the chili sauce around and serve.

GINGER AIOLI

Steps:

• Thoroughly mix all ingredients together.
• Chill at least an hour to blend flavors and thicken the aioli.
• NOTE: I've had good luck freezing fresh ginger knobs.
• 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).
• The 60 minutes cooking time is for chilling.

GINGER PORK WITH WASABI AIOLI

Steps:

• Heat gas or charcoal grill. In small bowl, mix ginger, salt and pepper. Brush pork with oil; rub and press ginger mixture on all sides of pork.
• Place pork on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning several times, until meat thermometer inserted in center reads 145°F. Remove from grill. Cover; let stand 3 minutes before slicing.
• Meanwhile, in small bowl, mix aioli ingredients. Cut pork into thin slices; serve with aioli.

SOY-GLAZED SALMON BURGERS WITH GINGER-LIME AIOLI

Steps:

• 1. To prepare aioli: Combine mayonnaise, sour cream, garlic, ginger, lime juice and salt, mixing well. Set aside 2 tablespoons for the burgers and refrigerate the remaining. (The aioli can be made a day in advance.) 2. To prepare glaze: Combine soy sauce, honey and vinegar in a small saucepan and bring to a boil, stirring to dissolve honey. Whisk in dissolved cornstarch, reduce heat and cook 2 minutes. Set aside. (The glaze can be made a day in advance and refrigerated. Reheat slightly before using.) 3. To prepare burgers: Chop the salmon finely. In a medium bowl combine 2 tablespoons reserved aioli, egg, sour cream, lime juice and chili oil. Stir in salmon, green onions, mint, bread crumbs and salt. Mix well. Coat your hands with oil and form into 4 patties. Cover and refrigerate until ready to cook. 4. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush grill rack with oil. Place burgers on rack, cover and cook until browned on the bottom, about 3 minutes. Turn and brush burgers with soy glaze. Cook, turning and brushing frequently with glaze, until just cooked through, about 4 to 5 minutes longer. During last few minutes of cooking, place buns, cut sides down, on outer edges of rack to toast lightly. 5. Spread both sides of buns with reserved aioli. Put burgers on bottom halves and top with some cucumber slices. Add bun tops and serve.

BIGEYE TUNA WITH MICROHERBS AND GINGER-APRICOT AIOLI

Steps:

• Slice tuna into 1/2-inch cubes, and refrigerate until needed.
• To make aioli, combine egg yolk, jam, 2 tablespoons soy sauce, lime juice, mustard seed, ginger and garlic in blender or food processor. Process until combined. Mix together canola and 4 tablespoons olive oil in a liquid-measuring cup with a spout. Dribble oil mixture slowly into blender, and process until a thick emulsion forms. Season with salt and pepper. Chill until needed.
• To make dressing, whisk together 2 remaining tablespoons olive oil, 1 tablespoon soy sauce and the lemon juice. Place tuna in one bowl and microgreens in another; toss both lightly with dressing.
• To serve, divide greens among large white spoons or saucers. Place 2 tuna cubes on top. Spoon a small dab of aioli on each tuna cube.

SOY-SAKE SHRIMP WITH GINGER AIOLI

Steps:

• Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, curshed red pepper flakes, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend.
• Add shrimp and toss to coat.
• Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
• Blend mayonnaise and ginger in food processor until smooth.
• Transfer ginger aioli to small bowl and refrigerate.
• Drain marinade from shrimp into small saucepan; bring to boil.
• Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add shrimp; sauté until just opaque in center, about 4 minutes.
• Mound rice in center of plates.
• Arrange shrimp around rice; drizzle with ginger aioli.
• Serve, passing reserved boiled marinade.

GINGER-CURRY AïOLI

Steps:

• Mix ingredients in a small bowl. Cover; refirgerate at least 4 hours or overnight.

FRIED OYSTERS WITH PICKLED GINGER AIOLI

Steps:

• Pickled Ginger: Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)
• Fried Oysters: Heat oil to 375 degrees F. Meanwhile, gently detach oysters from their shells with a spoon; place meat into a small bowl, making sure they are clean of shells. Wash and reserve the shells. Next, whisk egg yolks and a splash of water in a small bowl to create an egg wash.
• Dredge each oyster in flour; then coat in egg wash, followed by breadcrumbs. Handling carefully, tap off any excess coating. They should be lightly breaded. Fry oysters in 375 degrees F oil, several at a time, for no more than 20-25 seconds. Remove with a slotted spoon and let them drain on a paper towel. The outside should be golden brown while the inside is barely cooked.
• To serve, place each oyster in a clean, dry shell. Top with a small dollop of aioli and a slivered slice of pickled ginger.
• In a small bowl, whisk egg yolks, Dijon mustard, and a pitch of salt until smooth and emulsified. Add grapeseed oil very slowly, drop by drop to start, then in a fine drizzle, whisking constantly to emulsify with the yolks. Add olive oil in the same manner. The mixture should thick and emulsified. Add vinegar, lemon juice and zest, and whisk again until doubled in volume. Add the soy sauce and stir to combine; fold in the garlic and pickled ginger. Let sit to let flavors come together, about 1 hour. Taste and season as necessary, perhaps with a bit of pickling liquid. (Can be made up to one week in advance.)
• Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)

SOY-MARINATED SHRIMP WITH GINGER AIOLI

Steps:

• Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally. Blend mayonnaise and ginger in food processor until smooth (this can be done by hand with a whisk). Transfer ginger aioli to small bowl and refrigerate. Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade. Makes 6 first-course or 4 main-course servings.

SPICY SALMON SANDWICH WITH GINGER-PEPERONCINI AIOLI

Steps:

• 1. To prepare Ginger-Peperoncini Aioli combine the first 4 ingredients in a small dish and chill in the refrigerator.
• 2. To make Spicy Citrus Marinade combine the first 7 ingredients PLUS one tbsp lemon juice in a large zip-lock bag; shake to combine. Remove 2 tbsp. and reserve for brushing on bread. Add the remaining 1 tbsp. lemon juice and the peperoncini juice to the zip-lock bag; shake to combine; add fish fillets. Marinate in refrigerator for at least 30-40 minutes.
• 3. After brushing a little oil on grill heat to medium-high. Carefully grill fish fillets for 2-3 minutes on each side, or until toothpick inserted in the center of fillets comes out dry, or fish is done when it flakes easily with a fork.
• 4. Prepare Ciabatta by brushing the reserved marinade over the surface area of the bread, cut sides up. Place bread (cut-side down) directly on grill rack, grill until edges just begin to brown, about 1-2 minutes.
• 5. Assemble sandwiches by generously spreading the bottom buns with Ginger-Peperoncini Aioli. Layer lettuce, cucumbers, 2 slices tomato (on each), and salmon fillets*, top with desired amount of sliced peperoncini. Place bun on top and enjoy!! *For easier eating you may flake fish with a fork and distribute evenly over sandwich.