Recipe

Turmeric aioli

Turmeric aioli

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 1 small garlic bulb
  • 1 organic egg yolk, at room temperature
  • 5 centimetre fresh turmeric, peeled and finely grated
  • 150 millilitre extra virgin olive oil
  • juice of 1 lemon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper

Method

  • 1
    Preheat the oven to 180C.
  • 2
    Trim 5 mm from the top of the garlic bulb. Place the bulb on a small baking sheet, drizzle with a little olive oil and roast for 15-20 minutes, or until soft. Allow to cool, then squeeze the cloves from the bulb, discarding the peel.
  • 3
    Place the egg yolk, garlic and turmeric in a food processor and process for 30 seconds. While the motor is running, gradually drizzle in the oil in a thin, slow stream. When the oil has been incorporated, add the lemon juice, salt and pepper.

Notes

This Aioli goes perfeclty wiht this Purple Slaw recipe. Aioli can be sorted in an airtight container in the refrigerator for up to 1 month. To prepare plain aioli, simply omit the turmeric.