Tempura Green Beans with Lemon Aioli

Ingredients:
1 1/2 lbs. green beans, trimmed& rinsed

Tempura:
12 oz. bottle of cold beer
1 egg
1 1/2 - 1 3/4 cups all-purpose flour
3/4 cup cornstarch
3 tsp salt
1/4 t balsamic vinegar
6 cups canola oil, for frying

Whisk together beer and egg in a medium sized mixing bowl. In a separate bowl, sift together flour, cornstarch and salt and add to mixture. Add vinegar and whisk until batter is smooth.

In a large pot or deep fryer, heat oil (2 inched deep) until 375 degrees.

Dip green beans in batter, (batter should lightly & completely cover the bean) and add to the hot oil. Stir gently to separate any clumps of beans. Cook 2-3 minutes until golden brown. Using a slotted spoon, transfer to paper towels and serve immediately.

Lemon Aioli:
1 egg yolk
1/2 tsp Dijon mustard
2 garlic cloves, mashed
1 cup olive oil
2 tsp lemon juice
1 1/2 tsp lemon zest
salt & pepper, to taste

Add yolk, mustard & garlic and whisk until smooth. Add oil, 1 Tbsp at a time, and whisk. When it begins to thicken, slowly add the remaining oil is a steady stream, whisking constantly. When it begin to become very thick, add lemon juice and enough of the remaining oil until it has the consistency of mayonnaise. Add in lemon zest and salt & pepper, to taste. Refrigerate for up to two days.

NOTE: The aioli contains uncooked eggs, which are not recommended for children, elderly or immune-compromised.