Curry Mayo Recipe

Make this curry mayo recipe with these simple instructions and incorporate it into any salad dressing or casserole mix for a pop of flavor. Use an immersion blender for consistent results.

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Prep Time 5

Total Time 5

Course Healthy Recipes

Servings 1/2 Cups

Ingredients

2 tsp. Lemon juice
2 Eggs
1/2 tsp. Sea salt
1 tsp. Curry powder
1 Cup Avocado oil - or any light oil

Instructions

Add the ingredients in the order they appear in this recipe into a wide mouth canning jar. Put them in one at a time.
Let the ingredients rest for a few seconds while you prepare your immersion blender.
Place the immersion blender into the canning jar until it rests on the bottom. Switch to High and begin to blend, staying at the bottom of the jar for a few seconds.
Once the curry mayo has started to emulsify (turn lighter and thicker), slowly bring the blender to the top of the jar, blending any loose oil as you go.
Perform a gentle up and down motion until all the ingredients are incorporated fully.
Keep refrigerated for about two weeks or use right away.

Notes

Sometimes your mayo will refuse to fully thicken. This is because the emulsion (or mixture) has broken. To prevent this, be sure to do the following:

Make sure ALL your equipment is CLEAN and DRY.
Use an immersion blender - avoid a stand blender.
Allow the ingredients to rest before blending.
Do not add too much juice or oil - be precise in your measurements.

Despite your best efforts, sometimes your emulsion will break. We offer some advice in our recipe for regular Homemade Mayonnaise. Be advised, we tried these methods and sometimes they work. Sometimes they don't. Because of that, we also include in that article some advice for using up failed homemade mayo.

Keyword curry mayo

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