Curry Mayonnaise Recipes

CURRY MAYONNAISE

Steps:

• Stir together until all ingredients are incorporated.
• Chill 15 minutes.

CURRY MAYONNAISE

Steps:

• In a bowl stir together the mayonnaise, the curry powder, the lime juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and garnish it with the paprika. Serve the mayonnaise with chicken or vegetables.

ROASTED BEEF TENDERLOIN WITH BASIL-CURRY MAYONNAISE

Steps:

• For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
• In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
• For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.
• To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.

THAI CURRY MAYO

Steps:

• Mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 2 teaspoons red curry paste, 1/2 teaspoon fish sauce and the juice of 1 lime. Season with salt.

SWEET CURRY MAYONNAISE

Steps:

• In a small skillet over medium-low heat, toast curry powder, stirring frequently, until aromatic, about 2 minutes. Transfer to a small bowl to cool.
• In a small bowl, combine mayonnaise, tamarind-date sauce, curry powder, coconut milk, and salt. Stir to combine. Keep refrigerated, in an airtight container, for up to 1 week.

CHICKEN IN CURRY MAYONNAISE

Steps:

• Season the chicken with salt.
• place in a saucepan with the water and cook till done.
• Set the chicken aside to cool off.
• Saute the onions in the oil until soft.
• Add the curry powder and vinegar and cook for 1 minute.
• Add the apricot jam and simmer for about 5 minutes.
• Remove from cooktop and set aside to cool off.
• Arrange the chicken in a serving dish (or break into smaller pieces first).
• Mix the mayonnaise with the cooled curry mixture and pour over the chicken.
• Place in the refrigerator to chill.
• Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.

CURRY MAYO DIPPING SAUCE

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

CURRIED MAYONNAISE

Steps:

• Put all the ingredients except the oil in a food processor or mixing bowl. If mixing by hand, it is advisable to chop the chutney into small pieces.
• Puree or whisk together, slowly adding the oil to reach desired mayonnaise consistency. Taste and adjust salt and pepper seasoning.