24 August, 2008

Pineapple Wasabi Aioli

SERVES 10 , 1 cup (change servings and units)

12 ounces pineapple juice (2 small cans)
1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons soy sauce
1 tablespoon wasabi paste (from tube)

1 Bring pineapple juice to a boil and then simmer to reduce for 20 minutes or so. Consistancy should be similar to honey.
2 Mix together mayo, sour cream, soy and wasabi.
3 Add pineapple juice reduction after it has cooled to room temperature.
4 Refrigerate at least 3 hours.
5 This is best when made the day before in order to let all the flavors marry and have a good chill.