Braden Family Cookbook

Chuck Braden

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BLACK BEAN AIOLI                       Ming Tsai

2 tablespoons minced garlic

2 each Serrano chilies

1 tablespoon rinsed, minced fermented black beans

1 tablespoon minced ginger

2 tablespoons rice wine vinegar

2 egg yolks

1 cup canola oil

Salt and black pepper to taste 

Sauté garlic, chilies, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning.  Store in fridge.