Tempura Green Beans with Garlic Aioli Dipping Sauce

INGREDIENTS

Aioli

  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1/3 cup olive oil
  • 1/3 cup safflower or peanut oil
  • 3 garlic cloves, finely minced
  • Salt and freshly ground pepper, to taste
  • Juice of 1/2 lemon
  • 2 Tbs. warm water, if using aioli as a sauce

Tempura

  • 1 cup ice water
  • 1 large egg, beaten
  • 3⁄4 cup sifted all-purpose flour, plus extra for dusting
  • 2 or 3 ice cubes
  • Peanut or vegetable oil for frying
  • 1 lb. green beans
  • Salt

DIRECTIONS

Aioli: In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated. Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid.  Makes about 1 cup.

Tempura: In a bowl, whisk together the ice water and egg. Whisk in the 3⁄4 cup flour; the batter should be quite lumpy. Add the ice cubes. Pour enough oil into a wok or deep fryer to reach halfway up the sides and heat to 350˚F on a deep-frying thermometer. Working in batches, lightly dust the beans with flour, then dip in the batter, shaking off the excess. Fry, stirring occasionally, until crisp, about 3 minutes. Drain on paper towels and season with salt. Serve right away with the aioli for dipping. Serves 4.

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