Quick Asian inspired aioli is a vibrant twist to the original using white pepper, Filipino calamansi, and Japanese Kewpie mayo.

The flavor of this combination of ingredients blends so well together and tastes like a fancy sauce that took a long time to make. Thankfully, the longest time spent on this recipe is allowing it to chill in the fridge. Whew.

Why I make quick Asian inspired aioli

Whoa, whoa, whoa, Kimberly. A quick Asian inspired aioli using white pepper, calamansi, Kewpie mayo? Yes, just trust me. You will be able to find each of these ingredients either online (linked in the ingredients list below), at your local Asian supermarket, or maybe in the Asian aisle at your local grocery store (less likely).

I have been talking a bit about having relocated to the Philippines in my blog posts lately. Don’t expect that to stop anytime soon. It’s the inspiration to many of the meals I’ve been cooking for my family. The biggest factor being, some items I used back in the States just aren’t available here. So I’ve found local substitutions that work wonderfully and bring new life to some tried and true recipes.

So why do I make this quick Asian inspired aioli? The recipe came together when I swapped out ingredients due to a lack of availability and immediately became a delicious upgrade to the original, well-loved garlic aioli.

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Equipment

• Small bowl
• Spoon

Ingredients

• 3 cloves garlic (peeled and minced)
• 1 tbsp calamansi extract
• 1 cup Kewpie mayo
• pinch salt
• pinch white pepper

Don’t worry, I’ve got you. Here’s a quick rundown on possibly some of the lesser known ingredients.

What is calamansi?

Native to the Philippines, calamansi is a small citrus fruit. It may be tiny, but it packs a serious punch of citrus. Calamansi is very tangy and tastes like a cross between a lemon and a lime. Calamansi extract or juice is used to flavor many Filipino cooking dishes as a finishing touch or often used in dipping sauces such as toyomansi or sawsawan, combined with ingredients such as chilies, garlic, vinegar or soy sauce.

What is Kewpie mayo?

Kewpie mayo, aka Kewpie, is a Japanese rich mayonnaise. It is made with only the egg yolks, not the whites, and does not have sugar added. Kewpie blends a variety of vinegar. It also contains MSG in the Japanese version, but if you are purchasing Kewpie in the US, it is made with yeast extract instead. If this is an ingredient that you are mindful of, check the ingredients list to ensure which version of Kewpie you have.

What is white pepper?

Black pepper and white pepper both come from the same plant, the difference comes in how the final product was prepared. White pepper is made using the ripened berries and soaked in water to remove the skins, while black pepper berries are not ripe and the skins remain throughout the drying process. White pepper is spicier and more earthy than black pepper.

Instructions

Step 1

Combine 3 cloves garlic (peeled and minced) and 1 tbsp calamansi extract in a small bow. Marinate for 5 minutes.

Step 2

Mix in 1 cup Kewpie mayo, pinch salt, and pinch white pepper until well combined. Chill in the refrigerator for at least 1 hour before serving.

Serving Suggestion

Serve this quick Asian inspired aioli in place of mayo on sandwiches or as a dipping sauce paired with your favorite foods such as: fried chicken tenders, potato wedges, or raw vegetables.

How to Store

Quick Asian inspired aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

Common Questions

I can’t find calamansi extract, what should I use instead?

If you’re unable to obtain the calamansi extract I have linked in the ingredients section, you can swap it out using lemon instead.

Is regular mayonnaise the same as Kewpie mayonnaise?

No, the two are not exactly the same. Japanese Kewpie mayo does not contain sugar. Kewpie is also made with egg yolks, rather than the whole egg, making it a richer version to regular mayonnaise.

I don’t want to buy a whole bottle of white pepper, can I use black pepper instead?

Although you could swap it out, why not try something new? If you don’t think you’ll use white pepper ever again, let me try and convince you otherwise. White pepper can be used in place of black pepper in almost any recipe. If that’s too broad, try using white pepper instead when cooking Asian dishes. White pepper has a spicy kick but the taste is subtle, whereas, black pepper is not as spicy but its flavor is more pronounced.