Tempura Green Beans with Lemon Mint Aioli Recipe
It’s not hard to be inspired by the flavors of the season. Fresh herbs are at the center of our summer menu, but why stop there? Let’s take these flavors home! Chef Nate, director of culinary operations, created this bright, citrus aioli and paired it with fresh, crunchy tempura green beans, so you can explore a few of our summer garden favorites.
Lemon Mint Aioli
Makes about 1 quart (12 servings)
1.5 to 2 Lemons
2 Fresh Eggs, Yolks Only (reserve whites)
2 cloves Garlic
1/4 cup White Wine or Champagne Vinegar
1 tbsp Mustard, Dijon
To Taste – about 2 tsp Salt
3 cups . Oil, Neutral Flavored (i.e., Sunflower, Safflower, Canola)
0.25 oz (1 grocery store pack) Mint, fresh, leaves only
2 tbsp Water, cold
Juice lemons; add about 3/4 of juice to blender. Add egg yolks, garlic, vinegar, mustard and salt to blender with lemon. Blend on medium speed until smooth and combined, about 15 seconds.
Increase speed to high. Add half of the oil in a slow, steady stream until aioli starts to thicken.
Turn off blender. Add mint leaves and cold water.
Turn blender on again and increase speed to high. Add remainder of oil in a steady stream. Aioli will get very thick and creamy.
Once aioli is finished, taste for seasoning. Add reserved lemon juice for more acid, salt for seasoning or more mint if desired. The aioli should be bright, citrusy and fresh.
Use a spatula to transfer finished aioli to a jar or bottle with a tight lid. Aioli is good for about 1 week.
Tempura Green Beans
1 quart Oil
2 ea Egg Whites (reserved from aioli)
3/4 cup Flour, all-purpose
1/4 cup Cornstarch
to taste – good pinch Salt
1 cup Club Soda/Seltzer Water, chilled
2 lbs Green Beans, trimmed
Prepare for deep frying by filling a high-sided pot with oil. Preheat over medium-high heat until oil shimmers, or until it registers 375 on a candy thermometer.
In a mixing bowl, whisk egg whites until foamy. Add flour, cornstarch and salt to bowl. Whisk in cold club soda; the mixture will get very bubbly. Stir just until combined; the batter should still be a little lumpy. Don’t overmix or the tempura won’t be as crispy.
Working in batches, coat green beans in batter; drop into oil one at a time (so they don’t stick together) then fry about 2 minutes, until crispy and just starting to brown. Carefully transfer to paper towels to drain. Coat and fry remaining beans.
Serve with aioli while the beans are hot and crispy.
Chef’s Note: This batter can be used to fry many different vegetables, just slice small enough that the vegetable can cook quickly. Try it with slices of squash, strips of bell pepper or florets of broccoli!