The curry aioli can be served immediately or stored, covered, in the refrigerator for up to 5 days. pepper until smooth, making sure there are no lumps of curry powder. oz./60 ml) olive oil and process until smooth and blended. of the lemon juice, add the Tabasco, then drizzle in the remaining 1/4 cup (2 fl. With the processor running, slowly drizzle in about 3/4 cup (6 fl. Stop the processor and scrape down the sides of the bowl, then add the egg. salt and process until the garlic is minced. To make the curry aioli, in a food processor, combine the garlic and 1/4 tsp. Strain through a fine-mesh sieve into a clean bowl. Cover and refrigerate for 12 to 24 hours. To make the ponzu sauce, in a bowl, whisk together the lemon juice, yuzu juice, vinegar, soy sauce, mirin, bonito flakes and kombu.
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