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¾ cup
Easy
By Taymer Mason
Published 2021
I learned this recipe in a hot industrial kitchen. After taking a job as a sous chef in an all-inclusive hotel in Sint Maarten, I had my work cut out for me because, you see, bulk cooking was not my forte. My boss, a bald-headed, strapping man with thick eyebrows and a very Dutch disposition, rushed past me with a hot chafing pan in his hand and told me to make the curry mayonnaise. A sly voice next to me said to just mix the powder in the mayo. I was determined to impress the chef, so I ca