TIME: 15 MINUTES; SERVES: 1+ CUP
Homemade mayonnaise & Aioli are other pantry staples that require hardly any time and have far superior flavor, especially if you source high-quality ingredients. A bit of turmeric creates a beautiful golden hue which is stunning alongside roasted vegetables or grilled meats. Turmeric also has incredible anti-inflammatory properties, found in the compound curcumin, so I try to incorporate a dash or two wherever I can. Black pepper boosts the absorption of curcumin, so make sure to add a few grinds as well.
Many folks choose to emulsify the oils and eggs by hand with a whisk. Even though I appreciate the art of emulsification, I choose to use an immersion blender. You can also use a handheld mixer with a whisk attachment, a food processor or standing blender.
1 large egg yolk
1/2 cup olive oil
1/2 cup neutral oil (I use 1/4 cup avocado or high-oleic sunflower oil + 1/4 cup MCT oil)
1/2 tsp. ground turmeric
1 - 2 tsp. lemon juice or vinegar of choice
2 - 3 garlic cloves, pressed or mashed to a paste with a pinch of salt (opt.)
1 tsp. Dijon mustard (opt.)
1 - 2 tbls. cold water
Salt & fresh ground black pepper, to taste
If using an immersion blender, add the egg yolk, lemon & Dijon mustard to a pint jar.
Mix oils together in a measuring cup, or other vessel that will be easy to pour without spilling.
Blend the egg, lemon & Dijon while consistently and slowly drizzling in the oil. Once the sauce begins to thicken, you can drizzle a little more quickly. Adding too much oil at once will cause the emulsion to “break” and will result in a curdled mess.
Once very thick, add the garlic, turmeric, salt & pepper to taste. If still too thick, add the cold water, 1 tbls. at a time.
If not already in a glass jar, transfer to one and let sit for about 30 minutes for the flavors to meld. Use immediately, or keep in the fridge for up to a week. *The addition of garlic will lose its fresh flavor after a week’s time.