Per the interwebs, an ‘aioli’ is a Mediterranean sauce made of garlic and olive oil, or another emulsifiers such as egg. But its really just mayonnaise! And when you add other flavorings to plain aioli you get magical condiments/a healthy fat to accompany almost any meal!
Because I love curry so much, Curry Aioli is something I make regularly and keep in my fridge next to My Minute Mayo!
The key tool to making smooth, creamy Curry Aioli is an immersion blender (aka stick blender). If you don’t already own an immersion blender, get one…asap! You will find it so useful in making everything from this mayo, to creamy soups, to smoothies and so much more!
Making Curry Aioli is as simple as this…place a raw room temperature egg (I usually just leave it out for about 30 mins but you can warm it in your hands or in a cup of slightly warm water in you are in a rush), one cup of extra light tasting olive oil (not extra virgin as it makes for TERRIBLE mayo), 1/2 Tbs apple cider vinegar, 1 Tbs lemon juice, 1 Tsp stone ground mustard (I prefer French’s Spicy Brown Mustard which just happens to be Whole30 compliant), 1/4 Tsp garlic powder/salt/pepper into the container that comes with your immersion blender or a wide mouth canning jar:
Insert the immersion blender, and hold it against the bottom of the container. Then blend on medium/high speed until the ingredients are fully emulsified (it’s the yolk and oil that make the magic happen!). You may need to lift/tilt the immersion blender slightly at some point to fully incorporate all of the ingredients.
At this point, you have made a basic mayonnaise. To turn it into Curry Aioli you have to simply stir in 1-2 Teaspoons of your favorite curry powder.
And there you have creamy, Curry Aioli to jazz up your next batch of chicken or egg salad…or any other dish requiring mayonnaise!
- 1 large organic egg, room temperature
- 1 cup of extra light tasting olive oil (don’t use regular oilve oil!)
- ½ Tbs apple cider vinegar
- 1 Tbs lemon juice
- 1 Tsp stone ground mustard
- ¼ Tsp garlic powder
- ¼ Tsp salt
- ¼ Tsp pepper
- 1-2 Tsp curry powder, to taste
- Put all of the ingredients, except the curry powder, into a wide mouth canning jar.
- Using an immersion blender, starting at the bottom of the jar, blend on medium/high speed until fully emulsified. You may need to lift the immersion blender slightly at some point to fully incorporate all of the ingredients. The process from start to finish should take only a minute.
- Set the immersion blender aside.
- Stir in the curry powder to taste.