Amba Aioli
A zesty aioli with pickled mango and espelette pepper, amba aioli is great as a condiment or ingredient.
A zesty aioli with pickled mango and espelette pepper, amba aioli is great as a condiment or ingredient.
Condiment
Yield 1cup
Helen Park
A zesty aioli with pickled mango and espelette pepper, amba aioli is great as a condiment or ingredient.
½ tsp Amba spice blend
¾ cup mayonnaise (160g)
1 Tbsp Dijon mustard (18g)
¼ tsp salt
2 tsp lemon juice (10g)
1 tsp sugar (6g)
1 Tbsp olive oil(14g)
½ tsp granulated garlic
¼ tsp Espelette chili, or to taste
Add all ingredients to a bowl and mix until sugar is dissolved, and all ingredients are well incorporated.
Transfer to a clean container and store refrigerated.
The amba aioli can also be a great base for lemon black pepper aioli by adding some freshly ground Tellicherry black pepper or Pierre Poivre.
Usage Ideas
This recipe can be made ahead and kept refrigerated up to 1 month.
The thick sauce can be served on the side as a dip for vegetables, chilled seafood, or roasted chicken.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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