Lemon Turmeric Aioli

Makes about 3/4 cup


2x cloves garlic, peeled

flaky sea salt

1/4 - 1/2 teaspoon turmeric

juice of 1/2 lemon

1x egg yolk

grapeseed oil (or other neutral flavoured oil)

Place garlic cloves into a mortar and pestle, sprinkle over a generous pinch of flaky sea salt, and pound until the garlic is mashed to a paste.  Sprinkle over turmeric and lemon juice and mix into the paste.  I recommend using just 1/4 teaspoon of the turmeric at this stage - you can always add more later.

Add the egg yolk and whisk into the paste.  Now begin to add the oil, a few drops at a time, whisking it in well and making sure each addition of oil is fully absorbed before adding more.  Keep adding oil until you reach a thick mayonnaise of the consistency you desire - the more oil you add, the thicker it will get.

Now is the time to taste and adjust your flavourings.  Sprinkle in a little more turmeric if you like, add more salt or lemon juice.  

Once you have the flavour right, you can now adjust the consistency if you like.  For example, if you wanted a runnier consistency to make this into a pouring sauce, then you can begin to add warm water one tablespoon at a time, mixing well after each addition, until you get the consistency you want (Note - must be warm water - not hot, and definitely not cold).

This aioli would be perfect for dunking all kinds of vegetables into.