How it began…
Have you ever made something that started to be just a side show for a main meal, that somehow turned into the main dish? Something so good that your friends and family mention it every time you see them, “remember that time at dinner when you made…” Something that you seem to make to put with everything, at every meal? Well, I am about to share with you that recipe, a vegan curry aioli.
I apologize in advance, I nickname this the ‘crack’ of accompaniments . The vegan curry aioli was introduced to my boyfriend a few months ago, and I think we’ve had it once a week since. However, I sent the recipe to my family for my aunt’s 50th birthday, and they didn’t get a chance to make it. My boyfriend screamed “How could they!” when he found out, and I laughed at how upset he was. What a rookie mistake they made, he said, by not making the vegan curry aioli for the potatoes. Their loss!
I digress…
I can’t take full credit for this recipe. My dear mother invented the aioli, and I tweaked it to make it plant based and refined sugar free. It has less than 10 ingredients, takes about 5 minutes to make, and can be put on EVERYTHING.
Now for the recipe…
I will be sharing three more recipes in the next month to give you different ways to use this for the holidays. It can be used as a dip, incorporated into a dressing, used as a face wash (kidding on the last one). You will soon see the vast array of things you can do with it. I would love to also see your ideas too!
- 1/4 cup mayonnaise (there are plenty of plant-based versions out there, I suggest vegannaise)
- 1 1/2 tsp curry powder
- 1 tsp garlic
- 1 tsp maple syrup
- 1/2 tsp salt
- Measure out mayonnaise into a small size bowl
- Mix spices with mayonnaise until smooth and creamy
- Let sit for a few minutes before serving (or place in fridge for longer periods – this will let the flavours infuse)
- Try not to eat the entire bowl in one sitting!
I hope you enjoy this recipe! Like I said, stay tuned for next Tuesday for a recipe using this aioli.
Until next time…
