Monday, April 09, 2007

Curry yogurt mayonnaise

My SO greatly enjoys artichokes, and has been trying to find a complement to them that will make me greatly enjoy them as well. Homemade garlic mayonnaise was a good start, but this past week we made curry yogurt mayonnaise, and now that I've had some I may well start thinking of artichokes more often.

You'd hardly know this was mayonnaise from the look or taste of it; it's colored like mustard, has a bit of a yogurty tang to it, and is filled with a strong flavor of curry spices. We've enjoyed this on both baked potatoes and artichokes, and Joy of Cooking reports that it goes well with virtually anything (vegetables, meats, etc.). Since we plan to make more of this in the future, it's this week's end-of-the-week recipe blogging post.

3/4 cup plus 2 tablespoons vegetable oil
2 tablespoons curry powder
1 egg yolk
2 tablespoons beaten egg
1/4 teaspoon mustard powder
3 teaspoons fresh lime juice (lemon juice would also work)
1/4 teaspoon salt (plus extra, to taste)
Pinch ground black pepper
3/4 cup plain yogurt (we used whole-milk)

We make this mayonnaise in a food processor with the metal cutting blade; it can also be made in a blender or by hand, but the processing times will be different.

1. Heat 2 tablespoons of the oil in a pan over low heat until hot, add the curry powder, stir continuously until the curry powder is fragrant (about 30 seconds), and then remove from the heat and let cool.
2. Process the egg yolk, beaten egg, and mustard powder together in a food processor for about 30 seconds.
3. Add 1 teaspoon of the lime juice and 1/4 teaspoon of salt, and then process for 7-8 seconds.
4. With the food processor running continuously, slowly pour in the oil. You're trying to make an emulsion here, so the slower you pour the better (within reason, of course).
5. Scrape down the sides of the bowl and add the remainder of the lime juice, pepper, and enough salt to make the mayonnaise tasty. Process to mix.
6. Add the yogurt and process to mix.
7. Add the cooled curry powder and oil mixture, and process to mix.
8. Check the salt and lime levels, and serve.


The amount of salt, pepper, and lime juice are very flexible; add however much (or little) you desire. Joy of Cooking reports that you can add more oil (during the emulsion step) if you want a thicker mayonnaise.

If all you want is standard homemade mayonnaise, just follow steps 2-5 (omitting, of course, the curry powder and yogurt). We enjoy making basic mayonnaise with straight extra virgin olive oil, but wouldn't suggest using extra virgin olive oil for this mayonnaise because the spices would mask the oil's flavor.

We used Penzey's Spices Sweet Curry Powder for this; any good curry powder should work.

This recipe is based on one from Rombauer et al. (1997); we switched from lemon juice to lime juice.

Rombauer, I. S., M. R. Becker, and E. Becker. 1997. Joy of Cooking. Scribner, NY.

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