Curry Aioli
Curry Aioli is the kind of sauce that makes you want to dip, drizzle, and slather it on everything. It’s creamy, lightly spiced, and totally addictive. Whether you go for the garlicky kick or keep it smooth and simple, it’s perfect for fries, seafood, (my personal favourite is with fried calamari), or even sandwiches, because let’s be honest, good sauce makes everything better.
Ingredients
- 4 tbsp mayonnaise
- 1 garlic clove (crushed, optional)
- 1-2 tsp lemon juice (optional, adjust to taste)
- 1 tsp curry powder
- ¼-½ tsp salt adjust to taste
- ¼-½ tsp cracked black pepper adjust to taste
Instructions
- In a small bowl, mix together the mayonnaise, garlic, lemon juice, curry powder (if using), salt, and black pepper.
- This mayo can be served immediately, but for even better flavour, let it rest for 30 minutes before serving.
Notes
Make It Vegan: Swap the mayonnaise for your favorite vegan mayo.
Storage:
- Store any leftover curry aioli in an airtight container in the fridge for up to 3-4 days.
- If the aioli thickens too much after chilling, you can thin it out with a few drops of water or extra lemon juice before serving.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
