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Asparagus Dipping Sauce | Tangerine Aioli

Prep Time 15 minutes

Equipment

  • Handheld mixer (or whisk for manual)

Ingredients

  • 2 large egg yolks
  • 1/2 garlic clove, minced or pressed through garlic crusher
  • 1 cup vegetable oil
  • 1Tbsp fresh tangerine
  • 1 tsp zest from tangerine
  • Salt

Instructions 

  • Using a handheld mixer or a whisk, combine the yolks and garlic in a large bowl.  
  • Continue mixing as you begin to incorporate the oil at an extremely slow rate – almost drop by drop.  To insure against breaking, add oil only about every other second for about 60 seconds, mixing continuously.   When the consistency becomes thick and fluffy, add the oil in a steadier stream.  Mix until the oil has emulsified into the egg mixture. 
  • Add the tangerine juice, zest and salt to taste.  You can thin out the mayo with more tangerine juice or water.  Feel free to adjust liquid to create the consistency of your liking and to match what ever you are pairing this aioli with. 

Notes

* If your mayo starts to look thin and oily instead of creamy and fluffy, you don’t need to throw it away. Simply set aside what you’ve done and start over.  Once you’ve gotten the new mixture to emulsify, whisk the old batch in to the new.  Add more juice, zest and salt to taste.