Ginger Curry Aïoli Recipes

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GINGER AIOLI



Ginger Aioli image

This tempting, garlicky sauce has an Asian touch to it. I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes. For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli - outstanding with the colorful veggies. The sauce may be prepared a week in advance.

Provided by Northwest Lynnie

Categories     < 4 Hours

Time 1h15m

Yield 2 cups

Number Of Ingredients 6

2 cups mayonnaise (for best flavor, do not substitute)
1 piece fresh ginger, peeled and grated
2 garlic cloves, pressed
2 teaspoons fresh lemon juice
1 dash cayenne pepper
1/4 cup dry breadcrumbs

Steps:

  • Thoroughly mix all ingredients together.
  • Chill at least an hour to blend flavors and thicken the aioli.
  • NOTE: I've had good luck freezing fresh ginger knobs.
  • They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
  • The 60 minutes cooking time is for chilling.

GINGER-CURRY AïOLI



Ginger-Curry Aïoli image

Categories     Condiment/Spread     Ginger     Tomato     Side     No-Cook     Mayonnaise     Curry     Bon Appétit

Number Of Ingredients 4

1 cup mayonnaise
1 1/2 tablespoons peeled fresh ginger, minced
1 tablespoon Indian curry paste
1 tablespoon regular tomato paste

Steps:

  • Mix ingredients in a small bowl. Cover; refirgerate at least 4 hours or overnight.

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