Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

Cilantro Lime Ghost Curry Aioli

Yields: 1 cup
Make this recipe how many times?
Savory Spice Shop Ingredients
Ghost Curry Powder 1 oz bag $2.45

Ingredients:

  • 4 oz. egg yolks* (6 to 7 depending on size)
  • 1/2 cup fresh cilantro leaves
  • 2 Tbsp. fresh lime juice (about 1 large lime)
  • pinch of salt
  • 2 Tbsp. Ghost Curry Powder
  • 1/2 cup sunflower oil (or other mild flavored oil)

Notes:

*Raw eggs can carry salmonella bacteria. Use pasteurized eggs if you can find them. If not, make sure your eggs are fresh (grade A or AA) and properly refrigerated. Adjust amount of Ghost Curry depending on desired heat level. This recipe is hot but not crazy hot.

Directions:

Combine all ingredients except oil in blender or small food processor and puree until smooth. With blender running, add oil in a slow stream until mixture becomes thick and smooth. Use less or more oil depending on desired consistency.

Serving Suggestions:

Delicious as a spread for sandwiches and burgers. Try as a dip for fish and chips, roasted potatoes or grilled vegetables. Store, sealed, in the refrigerator and use within a few days.

Yields:

1 cup

Thanks to:

Federal Bar & Grill, Savory Spice Shop—Platte St/Denver, CO customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Cilantro Lime Ghost Curry Aioli

“Just wanted to say that your Shallot Salt may be a delivery pizza's best friend. A little sprinkle lifts an ordinary pie to something great!”

-Daniel H. of Grand Junction, CO

Cilantro Lime Ghost Curry Aioli


Yields: 1 cup

Ingredients:

  • 4 oz. egg yolks* (6 to 7 depending on size)
  • 1/2 cup fresh cilantro leaves
  • 2 Tbsp. fresh lime juice (about 1 large lime)
  • pinch of salt
  • 2 Tbsp. Ghost Curry Powder
  • 1/2 cup sunflower oil (or other mild flavored oil)

Notes:

*Raw eggs can carry salmonella bacteria. Use pasteurized eggs if you can find them. If not, make sure your eggs are fresh (grade A or AA) and properly refrigerated. Adjust amount of Ghost Curry depending on desired heat level. This recipe is hot but not crazy hot.

Directions:

Combine all ingredients except oil in blender or small food processor and puree until smooth. With blender running, add oil in a slow stream until mixture becomes thick and smooth. Use less or more oil depending on desired consistency.

Serving Suggestions:

Delicious as a spread for sandwiches and burgers. Try as a dip for fish and chips, roasted potatoes or grilled vegetables. Store, sealed, in the refrigerator and use within a few days.

Yields:

1 cup

Thanks to:

Federal Bar & Grill, Savory Spice Shop—Platte St/Denver, CO customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.