• 2 egg yolks
• ¼ level teaspoon salt
• 1 level teaspoon made mustard
• freshly milled pepper
• pinch curry powder
• 1 level teaspoon castor sugar
• 2 tablespoons wine vinegar
• 1 level teaspoon concentrated tomato purée
• 3 dl/½ pint salad oil
• 2 teaspoons cream or top of the milk

Place the egg yolks, salt, mustard, a seasoning of pepper, curry powder and sugar in the blender container. Add 1 tablespoon of the wine vinegar. Cover and blend on low speed for a moment. Measure the oil into a jug.

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.