If you are used to making aioli, this will be super simple and an eye opener for where you can take this dressing or dip...or slather...the sky is the limit when it comes to using it. Think any salad, any barbequed meat, any sandwich, any chips or crispy potatoes. Use it for breakfast, lunch and dinner and you will be making another batch in no time. There are loads of health benefits to turmeric, but you must also ingest black pepper at the same time to get the most out of this amazing root. Turmeric is thought to aid in digestion, support a healthy immune system, support healthy cholesterol levels, and support liver detoxification, amongst other benefits.
This aioli keeps well in the fridge, up to a month. We have been making so many macarons lately that I always have loads of egg yolks, so I am making aioli with all egg yolks, instead of whole eggs, so if you have the same problem, just use a weight of a whole egg (70-80g) in egg yolks. You will get a richer, more yellow turmeric aioli!
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- 1-2 cloves garlic
- 10 Grams fresh turmeric (you can use dried, but you will not get the same vibrant taste or colour)
- 1 eggs
- 2 Milliliters ground turmeric
- 2 Teaspoons French Mustard
- 2 Teaspoons apple cider vinegar
- 1 Pinch pink salt flakes BUY
- black pepper freshly cracked
- 250 Grams flavourless oil or more for a thicker aioli
- juice 1 lime
Place garlic and fresh turmeric into Thermomix bowl and chop 1 sec/speed 7. Scrape down sides of bowl if needed.
Add egg, turmeric, mustard, vinegar, salt and pepper and set the timer for 4 min/37°C/speed 5
When there is 3 minutes to go on the timer, pour the oil onto the lid, holding the MC in place to prevent floating. It will trickle through (see video) and add more oil if you require a thicker texture.
Add the lime juice onto the lid before the timer has completed.
Scrape into a sterilised jar and keep in the fridge until use.