Turmeric Aioli

Turmeric Aioli 2016I have become a little addicted to turmeric these days. I love the earthiness of it and have enjoyed it in yellow curry powder for years. A while back, I found it at my local supermarket fresh, not dried. I couldn’t believe it. It looks a lot like ginger root, but when you peel it or cut it open, it is a vibrant orange color. The first time I saw it, I hadn’t even imagined you could get it in its original state. I thought it was only available as a dried powder. I didn’t really know what I was going to do with it, I just knew I needed to have it.

Turmeric has a ton of health properties. It is being increasingly reported on for all of the potential that it has. Some of the benefits of turmeric include its antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. Some reports say it can prevent prostate cancer, increase insulin sensitivity, treat arthritis, reduce cholesterol, prevent Alzheimer’s, and several more things as well. Even if it has half of the health benefits that it seems to, it’s worth adding to your day. Especially when you love it.

It makes things a gorgeous color too. Be warned, however, because it can stain counters or sinks if you leave it on there. I haven’t really had a problem with it, but I do notice it. Some people find the taste a little overpowering, though, so go easy the first time and see what you think. This recipe made my heart happy so I think you should try it and see what you think yourself! I ate it with raw broccoli and then this broccoli-tomato salad and then off the spoon. Then I had it on my eggs in the morning. So good!

Turmeric Aioli

1/4 c. mayonnaise

1 Tbsp. lemon juice

1 garlic clove, minced

About 2 Tbsp. grated fresh turmeric, from about a 2 inch knob

1/8 tsp. salt

pinch of fresh ground pepper

Directions

  1. Combine everything in a small bowl and allow to sit for a few minutes so the flavors can blend.
  2. Taste and adjust seasonings.
  3. Dip everything into it.