Ming says: Tempura and aioli are a classic example of how well East can meet West. Each of my master recipes have three variations: Chile, Spiced, and Basil Tempura and Lemongrass, Sambal, and Vinegar Aioli.

Makes about 4 cups

Basic Aioli

• 2 tablespoons minced garlic
• 6 egg yolks, pasteurized
• 2 1/2 cups grapeseed oil
• Juice of 3 lemons
• Kosher salt and freshly ground black pepper

Lemongrass Aioli

• 1 tablespoon minced lemongrass, white part only
• Juice and zest of one lemon

Sambal Aioli

• 1 tablespoon sambal
• 2 tablespoons chopped chives

Vinegar Aioli

• 1 cup balsamic vinegar
• 1 cup naturally brewed rice vinegar
• 1/2 cup Chinese black vinegar

1. In a food processor, combine garlic and yolks and blend until smooth and yolks are pale and creamy. With food processor running, very slowly drizzle in oil. You want an emulsification to form, so go slowly. Once about 1/4 of the oil had been added, you can pour the rest in a steady stream. Add lemon juice and blend briefly. Season with kosher salt and freshly ground black pepper.
2. To make flavored aioli, divide aioli among three bowls and fold in flavorings.
3. To make Vinegar Ailoi, in a medium saucepan, reduce vinegars until syrup consistency is achieved. Fold 1/4 cup syrup into 1 cup aioli.

>>Use this Master Recipe in Seafood Tempura with Sesame Aioli by guest Chef Andrea Immer Robinson.

>>This recipe appears in Episode #411.

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