Black Bean Aioli - Ming Tsai

Was flipping channels a few weeks ago and saw Ming making this aioli and it sounded so good I knew I had to try it. Had an opportunity tonight because Meg showed up a day early with Jake on their way to Maine. It was a definite hit and I have enough left to perhaps feed a division in Iraq. Boy, that Ming
sure knows his stuff, and if he doesn't, he makes it up just great.

Black Bean Aioli
1/2 cup fermented Chinese black beans 1/2 cup minced garlic
1/4 cup minced ginger
1 bunch scallions sliced, white and green parts separated
1/2 cup shaoxing wine
1/4 cup Dijon mustard
2 tablespoons sambal
4 egg yolks
21/2 cups grapeseed or canola oil
Juice of 2 limes
Kosher salt and freshly ground black pepper, to taste
In a wok (preferably non-stick) or saut� pan, coated lightly with oil over high heat, saut� the fermented Chinese black beans, garlic, ginger and scallion whites until soft, about 2 minutes. Deglaze with shaoxing wine and reduce by 90 percent. Transfer to a bowl and let cool. Set up a food processor and add the Dijon mustard, sambal and yolks. Add the cooled fermented Chinese black bean mixture and pur�e until smooth. Drizzle the oil slowly into the blender to emulsify. Go very slowly with the first 1/2 cup of oil to get a stiff emulsification. Then you can add the oil a bit faster. Add the lime juice, pulse, and season with kosher salt and freshly ground black pepper to taste. Remove mixture to a bowl and fold in the scallion greens and check again for flavor. Store in a glass jar, covered, in the fridge for up to two weeks.

Oh, I still don't know what sambal is- thought it was a little African kid who chased a tiger until he turned into maple syrup.

Meg and Jake had it on big ole crabcakes tonight and seemed to leave happy. It was so good to see her and meet Jake. Even TY loves Meg, and she looks fabulous these days. Guess that just joining Curves isn't quite enough. Hmmm.