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–+ servings

Curry Aioli

A quick and simple dipping sauce with an Indian Flair
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings

Ingredients
  

  • 1/4 cup neutral oil vegetable, peanut, etc
  • 2-4 ea garlic cloves Peeled.
  • 1/2 tsp coriander
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 1/4 tsp fenugeek
  • 1/4 tsp tumeric
  • 1 cup mayonnaise Good stuff, real deal
  • 1 cup greek yogurt Good stuff, full fat, real deal
  • 2 tbsp lime juice Fresh squeeze, please
  • 1 tsp Salt Sea,
  • 1/2 tsp Ground Black Pepper Fresh..

Instructions
 

  • heat oil to a shimmer in a small saucepan over medium low heat
  • Add garlic cloves, and toast until they take a golden color
  • Remove the garlie and all but ~ 1 tsp of the oil, add the various spices and cook until ragrant, and have formed a paste. Thin with oil a few drops at a time if the paste is too thick
  • Remove spice paste to cool completely.
  • To a small mixing bowl add the mayonnaise, Greek yogurt, lime juice, salt, pepper and cooled curry paste. Mix well and refrigerate.

Notes

One COULD used the seeds of a lot of these spices, dry toast them in a frying pan, thence cool and grind, and continue as above.  For that rich nutty, smokey taste.
One can also cheat beyond all belief and use a prepared Indian Curry Paste, mixed with mayonnaise, and rested in the fridge for 1/2 hour whilst the potatoes roast.
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For the Chipotle Aioli, take 1 cup mayonaise, add 1 tbsp minced Chipotle, and 1 tsp Adobo sauce, 2 tsp lime juice, and 2 minced garlic cloves.  Mix well and refrigerate.
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Herbal is some much simpler.
Take 1 cup packed fresh mixed herbs, (mint, basil, chives, tarragon), 1-2 garlic cloves, 2 tsp lemon juice, blitz with a food processor.  Mix well with 1 cup good mayonnaise. Mix well and refrigerate.
One can also make one own mayonnaise.   But that is a different post.
Tried this recipe?Let us know how it was!