Homemade Indian-style mayonnaise on the Tasty Blog.

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/domashnij-majonez-v-indijskom-stile/

      Notes on ingredients:

      Eggs. This recipe uses only the yolks from medium chicken eggs. The weight of one such yolk is 18–20 grams.

      If you're worried about salmonella, you can replace chicken yolks with quail yolks in a 1 to 5 ratio — they carry much less risk.

      Curry. You need ordinary yellow curry powder. Make sure it contains nothing but spices — avoid added salt.

      Onion. I use shallot in the recipe, but a regular onion will also work well.

      Oil. You can use any refined vegetable oil. In our region the simplest option is sunflower, but corn, rapeseed (canola), grapeseed, or second-press olive oil will also work well.

      Mustard. It acts as an emulsifier and adds a characteristic flavor. You can use any smooth prepared mustard — regular, Dijon, American, moutarde, etc.

      Acid. You have a choice. The recipe calls for white wine vinegar, which you can easily substitute with apple cider vinegar. Another option is lemon juice, which makes the flavor overall a bit lighter and fresher.

      Preparation.

      Heat 1 tbsp of vegetable oil in a skillet over medium heat. Add the finely chopped onion and fry, stirring, until soft, about 5 minutes.

      Add the curry and fry for another 1 minute, stirring.

      Remove from the heat and let cool completely.

      Place the yolks, mustard and lemon juice in a bowl. Whisk until smooth.

      Take a mixer and start whipping the mixture at medium speed. Begin adding the oil — pour the first quarter drop by drop, slowly, then you can add it in a very thin stream. Beat until you obtain a thick sauce.

      Add the finely chopped cilantro leaves, as well as the curry and onion, and whisk again until smooth.

      The sauce is ready to serve.

      Store in the refrigerator like homemade mayonnaise.

      Enjoy!

      This Indian-style homemade mayonnaise recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to thank her? It's easy!