2 egg yolks
3 tsp freshly squeezed lemon juice
2 tsp Dijon mustard
2 Tbsp curry powder
1 cup extra light tasting olive oil
- In a medium bowl or a food processor, add yolks, 1 tsp mustard, and 1 tsp lemon juice. Whisk or process until combined.
- 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.
- 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.