Curry Mayonnaise

Preparation info

  • Makes

    4.5 dl

    • Difficulty

      Easy

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.

Ingredients

  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 1 level tablespoon curry powder
  • 1.5 dl/½ pint stock
  • 1 teaspoon concentrated tomato purée
  • juice of ½ lemon
  • 2 tablespoons apricot jam or sweet mango chutney
  • 3 dl/½ pint mayonnaise
  • 3 tablespoons single cream

    Method

    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 cold.

    Blend together the curry mixture and the mayonnaise. Stir in the cream just before using.