Curried Mayonnaise Recipes

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.

CURRY MAYONNAISE

Steps:

• 1. Heat oil in a small saute pan over medium-low heat. Add onion and cook until it is limp, about 7 minutes, stirring frequently. Add spices and pepper totaste. Cook, stirring constantly, for 2 minutes. Remove from heat and let cool.
• 2. Put mayonnaise in a small bowl and fold in spice mixture. Refrigerate, covered, until well chilled.

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.

CURRY MAYONNAISE

Steps:

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

LOBSTER ROLLS WITH CURRIED MAYONNAISE

Steps:

• Heat a medium saute pan on the grill or side burner over high heat. Add the olive oil, onions and garlic and cook until soft. Add the curry powder, lower the heat to medium and cook for 10 minutes. Remove from the heat and let cool to room temperature. Combine the curry mixture, mayonnaise, and lime juice a food processor and blend until smooth. Season with salt and pepper. Refrigerate for at least 2 hours.;
• Combine the lobster, celery, bell peppers, onion, mayonnaise and cilantro in a large bowl and season with salt and pepper. Split the rolls and brush with butter. Grill, split-side down, until golden brown, about 30 seconds. Fill the rolls with the lobster salad and arrange on a serving platter.
• ** Boil the lobsters until cooked 3/4 of the way in a pot of salted water on the grill. Remove and split in half. Brush with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, cut side down until just cooked through. Remove the meat and coarsely chop.

POTATO SALAD WITH CURRIED MAYO

Steps:

• Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
• While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
• Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
• Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
• To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.

CURRIED MAYONNAISE DRESSING

Steps:

• Whisk everything together in small bowl, or shake together in jar.