Home curried mayonnaise is paleo pantry magic: an egg yolk emulsified with mild olive oil, lemon juice, and stone-ground mustard, then finished with a teaspoon of mild curry powder. The slow drip of oil through the processor's insert is what makes the emulsion bulletproof. It tastes fantastic in an Asian-inspired chicken salad or a curried cabbage salad — and it beats any jar on the shelf.
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.
Pro Tips
- The egg yolk must be at room temperature — cold yolks emulsify reluctantly and a broken mayo is nearly impossible to rescue.
- Use mild-tasting olive oil; a peppery, grassy extra-virgin makes the finished mayo bitter and overwhelming.
- Let the oil drip through the processor's tiny hole slowly while the machine runs — this slow-drip emulsification process is the key to proper mayonnaise.
- Add the curry powder only at the end and give the processor a quick whirl; blending it in from the start dulls the spice's fragrance.
- A teaspoon of stone-ground mustard helps the emulsion and adds a pleasant, grainy tang in the background.
Frequently Asked Questions
How long does curried mayonnaise keep?
About a week in a sealed jar in the refrigerator. It thickens noticeably when cold, so let it sit out a few minutes and stir before using.
What if my mayonnaise breaks?
Start a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. Nine times out of ten this brings the emulsion back together.
Is the mayo very curry-flavored?
It's gently warm and fragrant rather than strongly curried — a teaspoon of mild curry powder flatters the richness without dominating. Add more to taste.
Can I use a blender instead of a food processor?
Yes, with the same slow-drip technique. An immersion blender in a tall jar is another reliable method — pour the oil in slowly while blending.
Recipe Card
Ingredients
Method
- 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.
