Vietnamese Aioli/Bơ
 
Ingredients
  • 1 large egg
  • 1 large garlic clove
  • ½ teaspoon fish sauce
  • ¼ teaspoon kosher salt
  • 2 tablespoons water
  • 1 cup neutral oil
Instructions
  1. In the bowl of the food processor, add the egg, garlic, fish sauce, salt, and water.
  2. Pulse to combine, then slowly pour in the oil in a steady stream, blending as you go, until all of the oil gets incorporated, and the aioli is emulsified and creamy. Store in an airtight container in the fridge for up to 5 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/sticky-fried-shrimp-banh-mi/