Curry Mayonnaise
- serving for 3-4
- 1 hour
- pan, sieve
For Curry Oil
Ingredient
veg/avocado oil 200 ml
garlic 3 cloves
chilli 1 pc
Spice & Seasoning
chilli powder 1 tsp
turmeric 0.5 tsp
garam masala 2 tsp
ground cumin 1 tsp
ground coriander 1 tsp
salt 1 tsp
For Mayonnaise
Ingredient
infused oil
egg yolks 2 pc
dijon mustard 1 heaped tsp
sherry vinegar 1 tsp
lime juice 1 squeeze
Seasoning
salt & lime to taste
Directions
-
Slice garlic and chlili
-
Infuse the oil over a low heat with spices for 30 mins cool completely then starin
-
Whisk the egg yolk, mustard, vinegar and lime together
-
Stream in the curry oil slowly and whisk until the mayo forms
-
Season to taste with salt and lime juice
Principles
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
- Mayonnaise can be kept refrigerated for up to 1 week
credit to chefthombateman