GastronĂ´made Lemongrass Chili Garlic Oil by Aaron Isip
A unique take on a classic
TASTING NOTES FROM THE CURATOR
Savory, bright, and zingy are only some of the words that will come to mind when you taste the Gastronômade Lemon Chili Garlic Oil by Chef Aaron Isip. It’s made with the remarkable inclusion of lemongrass and galangal, both of which make this sauce beautifully fragrant and aromatic. The spicy buzz comes from the chilis—both smoked, and fresh, expertly blended into the oil.
PREPARATION AND PAIRINGS
There is no shortage of possibilities when it comes to this definitive condiment. You can literally put it on anything! The GastronĂ´made Lemon Chili Garlic Oil works perfectly with Asian dishes, in particular. Drizzle some on top of slices of roast duck. And of course, topping dim sum with this sauce is a sure winner of a combination.
CAUTION: HOT
Chili oil is prepared in a variety of ways, depending on where it’s coming from. One daring version is Chinese chili oil. Traditionally, it’s prepared by pouring hot vegetable oil on powdered or chopped chili pepper, very slowly. This allows the full flavor and heat of the chilis to release immediately, and permeate the oil. Sometimes, minced garlic, sesame seeds, or Sichuan peppercorn are added to the pre-oil mix.
Storage Instructions
This sauce is meant to be stored in the fridge. Consume no more than 2-3 month after opening.
