📝 About This Recipe
This luxurious emulsion bridges the gap between classic French technique and the vibrant, aromatic spices of the Indian subcontinent. By blooming high-quality Madras curry powder in warm oil before whisking it into a rich egg yolk base, we unlock deep earthy undertones and a brilliant sunset hue. This isn't just a condiment; it's a sophisticated, creamy masterpiece that balances heat, acidity, and a hint of sweetness to elevate everything from frites to grilled seafood.
🥗 Ingredients
The Spice Bloom
- 1/4 cup Neutral Oil (Grapeseed or avocado oil works best)
- 1.5 tablespoons Madras Curry Powder (High quality, toasted if possible)
- 1/4 teaspoon Turmeric (For extra vibrant color)
- 2 cloves Garlic (Microplaned or turned into a paste)
The Emulsion Base
- 2 large Egg Yolks (Strictly at room temperature)
- 1 teaspoon Dijon Mustard (Acts as a stabilizer)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1 teaspoon White Wine Vinegar (For a sharp back-note)
- 3/4 cup Neutral Oil (Remaining oil for the body)
Seasoning & Finish
- 1/2 teaspoon Honey (To balance the spice)
- 1/2 teaspoon Kosher Salt (Adjust to taste)
- 1 pinch Cayenne Pepper (Optional for extra heat)
- 1-2 teaspoons Warm Water (To adjust consistency if too thick)
👨🍳 Instructions
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1
In a small saucepan over low heat, combine 1/4 cup of the neutral oil with the Madras curry powder and turmeric. Stir constantly for 2-3 minutes until the spices become fragrant and the oil turns a deep orange-red. Do not let the spices burn.
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2
Add the microplaned garlic to the warm oil and cook for just 30 seconds, then remove from heat. Allow this 'spice oil' to cool completely to room temperature before proceeding.
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3
In a medium glass or stainless steel mixing bowl, whisk together the room temperature egg yolks and Dijon mustard until smooth and slightly pale.
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4
Add the lemon juice and white wine vinegar to the yolk mixture, whisking vigorously to combine. This acidity helps denature the proteins and prepare the emulsion.
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5
Place a damp kitchen towel in a ring on your counter and set the bowl inside it; this stabilizes the bowl so you can whisk with one hand and pour with the other.
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6
Begin adding the remaining 3/4 cup of neutral oil drop by drop. Whisk constantly. If the oil starts to pool, stop pouring and whisk until the mixture is uniform.
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7
Once you have added about half of the plain oil and the mixture has thickened into a stable emulsion, you can begin pouring in a very thin, steady stream.
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8
After all the plain oil is incorporated, slowly drizzle in the cooled spice-infused oil (including all the sediment and garlic) while continuing to whisk.
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9
Whisk in the honey, salt, and cayenne pepper. The honey is the secret ingredient that rounds out the bitterness of the spices.
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10
Evaluate the thickness. If the mayo is too stiff, whisk in a teaspoon of warm water to loosen the texture to a silky, spreadable consistency.
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11
Taste the mayo. Adjust with an extra squeeze of lemon or a pinch of salt if needed to make the curry flavors pop.
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12
Transfer to a clean glass jar and refrigerate for at least 30 minutes before serving to allow the flavors to marry and deepen.
💡 Chef's Tips
Always use room temperature eggs; cold yolks are the primary cause of broken emulsions. Blooming the spices in warm oil is essential; raw curry powder can taste gritty and 'dusty' in a cold sauce. If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For a lighter version, you can substitute half of the finished mayo with Greek yogurt, though it will be less stable. Store in an airtight container in the fridge for up to 5 days, but do not freeze.
🍽️ Serving Suggestions
Serve as a gourmet dip for triple-cooked Belgian-style fries or sweet potato wedges. Slather onto a toasted brioche bun for a fried chicken sandwich or a juicy turkey burger. Use as a dipping sauce for chilled poached shrimp or grilled calamari skewers. Drizzle over roasted cauliflower or charred broccoli for a sophisticated vegetable side dish. Pair with a crisp, cold Riesling or a hoppy IPA to cut through the richness of the emulsion.