Yellow Jamaican Curry Mayonnaise (1.5 cups)
My wife fell in love with the curry mayonnaise I made just before Thanksgiving. I have prepared some great meals over the past few years, but it’s the mayonnaise she is telling her friends and co-workers about. I made the mayonnaise special to smear all over a turkey I was roasting for Thanksgiving. Covering a turkey (or a chicken or a fish) with mayonnaise before roasting it helps keep it moist. I made the mayonnaise with curry powder in place of the mustard powder that most recipes specify because I wanted a spicy turkey. And I used more curry than most people use mustard powder. However, I had plain mayonnaise leftover from an earlier batch and used that for my turkey. The curry mayonnaise might have sat for a while until I needed it for tuna salad, but my wife used it to make a turkey sandwich and loved it. She ate one turkey sandwich after another until the turkey was gone, exclaiming how good the mayonnaise was each time. I don’t eat bread because I avoid eating all grains, but if you eat sandwiches, apparently, you need to get yourself some curry mayonnaise.
Prep time: 10 minutes
1 tablespoon yellow Jamaican curry powder
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (light, not extra virgin)
Place the egg, curry powder, salt, apple cider vinegar, and 1/4 cup of olive oil in a food processor and whirl until well mixed – 20 to 30 seconds. You can mix by hand in a bowl with a whisk, but that is a lot of work. Now here comes the important part: Drizzle in the last cup of olive oil slowly while you keep running the food processor – as in, take 2 minutes to drizzle in one cup of oil. Don’t get in a hurry and dump a lot of oil in at once or the mixture can collapse and stop looking like mayonnaise. IF your mayo collapses, all is not lost. Put the mixture in the refrigerator for a few hours and then stir it vigorously. Such “failed” mayo doesn’t look as pretty, but still tastes good and works fine. Once you are done, transfer your mayo to an air-tight container and store in the refrigerator until needed. Homemade mayo should be good until the expiration date of the egg it was made with.
Notes: Melissa Joulwan of The Clothes Make the Girl convinced me to make my first batch of mayonnaise and I will be forever grateful that she did. Click here to visit her recipe.
I buy eggs from my friend Phil Busman at Cherith Farms, just down the road from my house. His chickens are beautiful and I am not concerned about using raw egg to make my mayonnaise. I might worry about eggs from conventional factory farm operations, but every recipe for homemade mayo that I have seen calls for raw egg and I have not heard of people having problems from eating homemade mayo. I figure my mayonnaise is healthier than anything you can buy in a store and probably safer too.
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