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Asian Flavored Aioli Recipe

Elevate your next meal with this vibrant Asian-inspired aioli! Perfect for dipping tempura, grilled tuna, fondue steak bites, or anything that needs a flavorful kick. This quick and easy recipe, inspired by Cuisine at Home magazine, delivers a delicious blend of savory and subtly sweet flavors that will impress your family and friends. Get ready to experience a taste sensation!

Prep Time 5 mins
Cook Time 10 mins
Calories 834.9 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Asian Flavored Aioli

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Asian Flavored Aioli

  • 1 cup mayonnaise
  • Shallots
  • Sesame Chili Oil
  • 2 tablespoons soy sauce
  • Brown Sugar
  • Fresh Cilantro
  • Dijon Mustard
  • Anchovy Paste
  • Garlic Clove
  • Lime, Juice Of

How to Make Asian Flavored Aioli

  1. In a medium bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, sriracha, ginger, and garlic until completely smooth and emulsified.
  2. Taste and adjust seasonings as needed. Add more sriracha for extra heat, or more rice vinegar for a tangier flavor.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the aioli to chill. This step enhances the overall taste experience.
  4. Serve chilled as a dipping sauce for tempura, grilled tuna, steak bites, spring rolls, or your favorite dishes. Enjoy!

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

128 g

Sugar

129g

Fat

43g

Carbs

24g

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15 Minutes Or Less Time To Make Course Cuisine Preparation Sauces Condiments Etc Asian Easy Beginner Cook Savory Sauces 3 Steps Or Less