This mayonnaise recipe has a touch of spice with Indian curry, making for a zesty addition to your favorite sandwich or salad. Makes 2 cups of mayonnaise!
Prep Time 15minutes
Total Time 15minutes
Author Stephanie Stiavetti
1/2teaspoonfreshly ground white pepper
1/2teaspoonwhite wine vinegar
1cup(8 ounces) of vegetable oil
1tablespoonyellow curry powder(or more, if you like it spicier)
Combine the egg yolk, water, salt, pepper and vinegar in a large bowl. Whisk until they are well combined.
While whisking the egg mixture, add a few drops of oil to get the emulsion setup. Add a few more drops, and then a few more, all the while keep beating. Once you’ve got a good emulsion going, slowly drizzle in the remaining oil while whisking constantly. The finished product should be thick enough to cling to your tasting spoon.
Add curry powder and ginger, stirring gently. Taste your mayo, and add more curry or ginger if you prefer.
Keep in an airtight container in the fridge. Fresh mayo should keep well for up to a week.