In our latest produce box, we received a huge amount of snow peas. Instead of finding a way to cook them in this hot weather, we thought we’d offer a way to eat them fresh. We modified a basic aïoli dip with a bit of curry for a summertime kick. Try this creamy dip with any fresh veggies or spread it on a sandwich.
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
2 teaspoon curry paste
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Mince then mash garlic with a pinch of salt using a large knife. Whisk together yolk, lemon juice, and curry paste in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated.
Whisk in garlic paste and season with salt and pepper. Store covered in the refrigerator until ready to use. Our mixture seemed a bit thin at first but really thickened up after chilling a couple hours.