Ingredients
Units Scale
- 1 whole fresh egg
- 1 tbsp of lemon or lime juice (1/2 a lime/lemon)
- 1 tsp Dijon mustard
- 1 small clove of garlic, finely chopped
- 2 tsp of curry powder
- 1 tsp of turmeric
- 1 tsp of chilli powder
- 250ml of neutral oil (vegetable or canola oil)
Instructions
- Heat the oil in a pot up to 100c/212f and remove from the heat. Immediately add the spices and stir to infuse. Let the oil cool down to just above room temperature.
- Strain the oil through a sieve lined with kitchen paper.
- Combine the whole egg, lemon or lime juice, dijon mustard, chopped garlic and reserved oil into a pitcher that’s just wider than the head of the immersion blender. Blend until fully incorporated. Once fully emulsified, seasoned to taste.
Notes
If you haven’t got an immersion blender you can make it using the traditional method. Put the egg yolk (not the entire egg), lemon juice, mustard and garlic and mix with a whisk. Slowly stream in the infused oil whilst whisking constantly until you have a thick mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Cuisine: French