Homemade Curry Aioli

by Karyn Maier


Aioli is a sauce used as a dip and sandwich spread in Mediterranean cuisines and is as common in France, Italy and Spain as mayonnaise in the US. Essentially, it's a simple emulsion of crushed garlic and olive oil. In fact, the word "aioli"translates to "garlic and oil" in Italian. Although the sauce is creamy like mayonnaise, it does not traditionally contain eggs. Variations exist, however. In France, for example, it is common to find lemon juice among the ingredients, as well as mustard. In other regions, particularly in the US, the recipe is more akin to garlic flavored mayonnaise, incorporating egg yolk and other seasonings in addition to garlic and salt. This is one of those recipes.


Another significant difference between aioli and mayonnaise is that the first is made with olive oil and the latter with a neutral oil like canola. You want to use a good extra-virgin olive oil for best results. Some cooks use a 50:50 mixture of oils, such as olive oil with avocado or grapeseed. Again, this is one of those recipes.


Ingredients


1 garlic clove,, pressed

1/4 teaspoon sea salt

1 large egg yolk

1/4 cup avocado oil

1/4 cup extra-virgin olive oil

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon curry powder

Cracked black pepper to taste


Directions


Press the garlic using a garlic press (or mince finely, if you don't have one) into a small bowl or cup. Add the salt tot he garlic and mix to form a paste; set aside (a mortar and pestle is handy for this step, or the back of a spoon). Separate the egg, reserving the yolk into a mixing bowl. Using a whisk, mix the garlic paste into the yolk until well combined. Slowly drizzle in the avocado oil while whisking. Repeat with the olive oil, whisking continuously. Add the lemon juice and curry powder. Season with cracked pepper to taste. Refrigerate any leftover aioli in a jar with a tight-fitting lid and use within 3-5 days.


Suggested uses: This aioli is excellent on beef or veggie burgers, as a dip for vegetables, fries, as a dressing for chicken salad, or served alongside seafood or roasted chicken.






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