Curry Mayonnaise

Preparation info

  • Makes

    4.5 dl

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A curry-flavoured mayonnaise is a lovely sauce to serve over cold sliced chicken for a main course, or over hard-boiled eggs to start a menu. Make it up the day before if necessary.


  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 1 level tablespoon


Heat the oil in a saucepan. Add the onion, cover and fry very gently for about 5 minutes or until the onion is soft but not brown. Stir in the curry powder and cook for a further few moments to bring out the flavour. Stir in the stock, tomato purée, strained lemon juice and the jam or chutney. Stir until boiling and then simmer for 5 minutes. Strain the sauce into a basin and leave until quite