MAKES ABOUT 1 CUP/120 ML
This mayonnaise tastes fantastic in an Asian-inspired chicken salad or Curried Cabbage Salad.
INGREDIENTS
1 egg yolk, room temperature
1 tsp/5 ml stone-ground mustard
1 tbsp/15 ml fresh lemon juice
¼ tsp sea salt
¼ tsp pepper
1 cup/240 ml mild-tasting extra-virgin olive oil
1 tsp/1 g mild curry powder
COOKING INSTRUCTIONS
Place the egg yolk, mustard, lemon juice, salt and pepper in the bowl of a food processor fitted with the blade. While it’s running, add the olive oil to the insert. The insert should have a tiny hole in it that will allow the oil to slowly drip into the food processor. Leave the food processor running until all of the oil has dripped through. This emulsification process is key when making mayonnaise. Add the curry powder and give the food processor a quick whirl. Adjust salt and pepper to taste.
