Recipe: Signature Mei Mei Soy Aioli

Ah, the sauce that sailed a thousand ships! Loyal Mei Mei dumpling lovers have been asking us when we’ll carry our signature dipping sauce in bottles again and while the answer is “We’re not really sure,” we don’t want to leave you hanging so we’re sharing the recipe.

You’ll need:

1 large egg yolk

2 cloves garlic, finely minced or grated on a microplane

2 tablespoons (30 g) soy sauce (substitute tamari if gluten-free)

11⁄2 tablespoons (22 g) rice vinegar

3⁄4 cup (157 g) neutral oil, such as canola

Put the egg yolk, garlic, 1⁄2 tablespoons of the soy sauce, and 1 tablespoon of the rice vinegar in a sturdy medium bowl and whisk to combine. If your bowl keeps sliding around, place it on top of a damp paper towel. Very slowly, drip the oil into the bowl (we recommend a spouted container or squeeze bottle), starting with a drop at a time and whisking vigorously as you pour. It will seem very, very slow, but if you get too impatient and speed up, you may end up breaking the mayonnaise. Once the mixture is thickened and well emulsified (thoroughly blended), after about half of the oil has been added, pour at a faster rate and whisk in the remaining oil. Whisk in the remaining 1⁄2 tablespoon soy sauce and 1⁄2 tablespoon vinegar.

And there you have it! Keep the sauce in the fridge and treat it like you would mayonnaise. Tired of all the whisking? Try an immersion blender instead. With a little practice, you’ll be able to make our soy aioli to your heart’s desire for all your dipping and drizzling needs.