Jungle Curry Mayonnaise

Preparation time: 20 minutes

Makes approximately 400 ml

Collect Ingredients

2 Free-range egg yolks at room temperature

2 teaspoons Daintree Spice Co’s Jungle Curry Powder

1 large pinch Daintree Spice Co’s Lemon Myrtle Salt and Pepper 

300ml vegetable oil or other neutral oil

1/2 teaspoon hot English mustard

1/4 cup cider vinegar

I tablespoon creme fraiche  

Method

  1. Heat the vinegar and infuse the Jungle Curry Powder, leave to cool and pass through a fine strainer
  2. Place the egg yolk, infused vinegar Lemon Myrtle Salt and Pepper In a food processor switch on and gradually add the oil as a trickle root too fast or it will split add the creme fraiche and pulse to incorporate
  3. The Mayonnaise should be the consistency of good double cream and able to coat he back of a spoon. You can correct the consistency by adding warm water if it is too thick or little more oil if too thin
Jason Riches