Mauritian Mayonnaise Recipes

MAURITIAN CHICKEN CURRY

Steps:

• Heat the oil in a large saucepan over a low-medium heat. Drop in the curry leaves, onion, garlic, ginger, cinnamon stick, chilli and thyme and cook for 5 mins until the onion has softened, stirring regularly to prevent sticking to the pan.
• Mix the curry powder with a splash of water in a bowl to make a runny paste. Add the paste to the pan and give it a good stir until aromatic, around 30 seconds. Keeping the heat on a low-medium simmer so that the spices don't burn, add the chicken pieces and stir to coat in the curry.
• Add the chopped tomatoes, potatoes and 1 tsp salt. Pour in water to just below the level of the chicken and potatoes. Cook for around 25 mins until the potatoes and chicken are cooked through, then discard the cinnamon stick.
• To make the satini pomme d'amour, mix all the ingredients together in a bowl. Spoon the curry into bowls and scatter over the coriander leaves and red onion. Serve with fluffy basmati rice, cucumber slices, rotis and the satini pomme d'amour.

MAURITIAN MAYONNAISE

Steps:

• Place the egg yolks in a container.
• Put in the crushed garlic, mustard, grains of paradise and salt.
• Whip with a blender of hand wisk.
• Add a few drops of oil and beat the mix with, add a few more droda as you are whiping, continue.
• The mixture will gradually start to thicken, continue.
• When the mixture appears to thicken too much, add a little too much, add a little more vinegar to thin it.
• Repeate the oiladdition and blending untilall of the oil is used up.
• Season with more salt and grains of paradise if you wish.
• NOTE: Should the mixture break down restart with one egg yolk, gradually add the broken mayonaise and blend well to restore it.