This cardamom and turmeric aioli recipe infuses your homemade mayo with an exotic, warmly spiced twist. Earthy cardamom and vibrant turmeric are folded into a luxuriously creamy garlic aioli base for a uniquely aromatic and versatile sauce.
Table of Contents
Give your aioli a sunny, vibrant twist with the addition of antioxidant-rich turmeric! This turmeric aioli boasts a gorgeous golden hue and an incredible depth of warm, earthy flavor.
In need of an aioli with an extra kick of zest?
You’ll love this recipe! We start with our signature, richly emulsified aioli recipe and fold in ground turmeric along with aromatic spices like cumin and coriander. This elixir of spices lends the creamiest aioli an irresistible curry-like essence that you have to taste.
The turmeric not only provides brilliant color, but it also adds amazing anti-inflammatory benefits and an amazing exotic flavor profile making it your new wild card in your condiment recipe rotation. Use this versatile turmeric aioli as a dip for veggies and proteins, slather it onto sandwiches and burgers, or drizzle over roasted potatoes or rice bowls.
Our recipe walks you through blending the perfect balance of spices with garlic into the mayo to level up your aioli recipes. Get ready to add a serious flavor (and color) boost to all your dishes with this zesty turmeric aioli!
Ingredients for Turmeric Aioli
- Egg yolk
- Lemon Juice
- Mustard
- White Vinegar
- Kosher Salt
- Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
- Fresh herbs like Parsley, basil, and dill.
Girl Carnivore Expert Recipe Tips
This is the sort of flavor combo that is really unexpected. Use it as an easy way to elevate any meal. But keep in mind that the spices have a potent flavor. Start with less and fold them into the mayo, taste-testing as you go to find the right balance.
How to Use
We first whipped this up to pair with a grilled salmon recipe. It was so good we instantly fell in love with the warm spice notes and tried it on roasted carrots and roasted potatoes paired with grilled lamb ribs. Heck it goes great with all lamb recipes, from sous vide rack of lamb to braised lamb shanks. It also goes great with wild game, like elk, venison, or rabbit and goat.
We’ve paired it with our turmeric-rubbed New York strip steak and with halibut, cod, and trout. Try it with curry chicken kabobs, and you may never go back to the run-of-the-mill sauces.
Try this as a way to upgrade basic duck fat French fries or the perfect dipping sauce for air fryer cauliflower. And if you’re really feeling adventurous, swirl it into your ground lamb and eggs for the perfect Sunday brunch.
How to Store this spice-infused Aioli
Store any leftover turmeric mayo in a glass jar or an airtight container for up to 7 days in the fridge. Give it a stir before using.
Homemade aioli does not freeze well and is best enjoyed fresh.
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Turmeric Aioli
Recommended Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tbsp lime juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
- 4 garlic cloves
- 1 tsp turmeric
- 2 tsp cardamom
Instructions
- In your food processor, add the egg yolk, lime juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the turmeric and cardamom and mix until just combined.
- Spoon into a resealable jar and chill until ready to use.
Notes
Add a bit of pop with some lime zest if desired.
Nutrition
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How to Make Turmeric Aioli Step-by-Step
- In your food processor, add the egg yolk, lime juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the turmeric and cardamom and mix until just combined.
- Spoon into a resealable jar and chill until ready to use.
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