Place the egg yolks, salt, mustard, a seasoning of pepper, curry powder and sugar in the blender container. Add
Remove the centre cap in the blender top. Switch on to slow speed and begin adding the oil slowly. The mayonnaise will not thicken until the blades are covered. Continue adding the oil in a thin steady stream and when the mixture gets very thick thin it down with the remaining vinegar. When all the oil is added stir in the tomato purée. Stir in the cream just before using.