Ming says: If there's one condiment you should always have in your fridge it's aioli, which is essentially a flavored mayo. It's a great way to instantly add flavor to sandwiches, sautéed meats, soups, dressings, sauces, and it even makes a great binder for seafood cakes. If you're Belgian... or me... you also like it as a dip for French fries.

Makes about 2 1/2 cups

• 4 egg yolks, pasteurized
• 2 tablespoons minced garlic
• 1 tablespoon Dijon mustard
• 2 cups grapeseed oil
• 1 tablespoon naturally brewed soy sauce
• Juice and zest of 2 limes
• Kosher salt and freshly ground black pepper

In a food processor, combine the pasteurized yolks, garlic and Dijon mustard and blend until smooth. With food processor running, slowly drizzle in oil, very slowly at first until an emulsification is formed, then faster towards the end so it does not heat up and potentially break. Season with kosher salt and freshly ground black pepper to taste. Add naturally brewed soy sauce, lime juice, zest and blend once briefly. Check for flavor and season with kosher salt and freshly ground black pepper if needed. Transfer and store in an airtight jar in the fridge.

>>Use this Master Recipe in Sautéed East Coast Halibut with Coconut-Kaffir Lime Sauce by guest Chefs Seth and Angela Raynor.

>>This recipe appears in Episode #315.

>> For additional recipes and more, visit www.ming.com