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Test Kitchen Approved

Cilantro Lime Ghost Curry Aioli

Recipe By Federal Bar & Grill, Savory Spice—Platte St/Denver, CO customer

Yields

1/2 cup

Prep Time

10 Minutes

Recipe By Federal Bar & Grill, Savory Spice—Platte St/Denver, CO customer

Try as a dip for fish and chips, roasted potatoes or grilled vegetables.

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.

Recipe 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.

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)



1/2 cup sunflower oil (or other mild flavored oil)

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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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.