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Mayonnaise, Curried (P, TNT)
Source: Boston Globe Sunday Magazine
Yield: 3/4 cup

1/4 cup vegetable oil
1 large onion, chopped
2 tbsp. curry powder
1 clove garlic, finely chopped
3/4 cup prepared mayonnaise (commercial or home-made, click here for one of the recipes in "Condiments")
2 tbsp. hot tap water

In a small skillet, heat the oil and cook the onion over low heat, stirring often, for 5 minutes. Add the curry powder and cook for 2 more minutes. Stir in the garlic and cook for 30 seconds. Set the skillet aside.

In a bowl, whisk the mayonnaise with the water. When the mixture is smooth, set a strainer over the bowl. Tip the contents of the skillet into the strainer and press the onions with the back of a spoon. Remove the strainer and stir the curry mixture into the mayonnaise until it is smooth. Transfer the mayonnaise to a container with a tight-fitting lid and store in the refrigerator for up to 4 days.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A