Saturday, January 15, 2011

Curry Mayonnaise

I recently started preparing my mayonnaise by hand, instead of a food processor, after having some issues with my mayonnaise emulsifying properly. I found that I have much more control when whisking by hand...and it still takes only about 5 minutes to make. Be sure to use the extra light tasting olive oil or your mayo will turn out a little bitter.

2 egg yolks
3 tsp freshly squeezed lemon juice
2 tsp Dijon mustard
2 Tbsp curry powder
1 cup extra light tasting olive oil
white pepper
sea salt

  1. In a medium bowl or a food processor, add yolks, 1 tsp mustard, and 1 tsp lemon juice. Whisk or process until combined.
  2. Add a little bit of olive oil and whisk or process until it begins to emulsify. Continue adding oil, a little at a time, until mixture thickens. Add additional 2 tsp lemon juice, 1 tsp Dijon, salt, pepper, and curry powder and whisk or process until thoroughly combined. 
  3. Refrigerate mixture for at least 30 minutes to allow flavors to combine. Flavor is best if you let sit overnight. Mayonnaise may be stored in an airtight container in the refrigerator for up to one week.

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