I have been making this zesty aïoli to accompany steamed artichokes for as long as I can remember, and I haven’t eaten one without it for just as long.
The Curry Aïoli is wonderful steak sauce, perfect with chilled poached fish & asparagus, and it takes a hamburger & fries to the next level. Use it in place of mayonnaise in sandwiches for something different.
Curry Aïoli
| Servings | Prep Time |
| 2-1/2cups | 3mins |
| Passive Time |
| 60mins |
|
|
Ingredients
- 2cups mayonnaise
- 1/4cup fresh lemon juice
- 1tsp garlic clovepaste (or 1 tsp granulated garlic)
- 1tbsp curry powder
- 1-1/2tsp ground turmeric
- 1/2tsp kosher salt
- 1/4tsp ground white pepper
Instructions
- Combine ALL ingredients in a small bowl, whisk until smooth.
- Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.
Recipe Notes
Also use the Curry Aïoli to prepare Curried Chicken Salad.
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