Gastronômade Lemongrass Chili Garlic Oil by Aaron Isip

A unique take on a classic

A unique take on the classic chili garlic oil, Chef Aaron Isip creates a sauce that is aromatic and delightful, with overflowing flavor, and just the right kick.

What to know
Storage Instructions

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 Gastronômade 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.

This sauce is meant to be stored in the fridge. Consume no more than 2-3 month after opening.

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