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Curry aioli

Makes about ¾ c. of aioli
1 egg yolk
½ c. neutral vegetable oil or olive oil
½ tsp. whole grain mustard
½ tsp. lemon juice
curry powder
salt and pepper

 

Whisk the egg yolk, mustard and lemon juice together. While vigorously whisking, start slowly adding the oil in. It should come together and thicken up. If it becomes mayonnaise thick, add a little ice cold water.

Season with curry powder, salt and pepper. If it tastes too oily, add a little more lemon juice.

If the aioli becomes loose and looks like it is separating, start over with a new egg yolk and slowly add the broken mixture into it and readjust with seasoning.

 
 
 
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