Honey Curry Mayonnaise

Honey Curry Mayonnaise


This delicious honey curry mayonnaise is another favourite recipe of mine and absolutely divine with Smoked Chicken Salad. If you would like a different smoked chicken salad, roast red peppers and take the skin off. Toss in some cucumber for a green colour, add goats cheese, the smoked chicken and finally round it off with this beautiful honey curry mayonnaise. And top it with caramelised pecan nuts.Home made mayonnaise is a must in any deli or small coffee shop and you can be very creative by adding honey and curry and transforming it into a delicious dressing for a salad or an open sandwich. Smoked chicken can be bought from the local supermarket, or you can smoke the chicken yourself. It is not that difficult and you only need a few things. A black pot, wood chips for smoking, foil, water and a strainer. Place the foil in the large black pot, and cover it all over the pot's edges as well;Add the wooden smoking chips. Lightly sprinkle the wood chips with water, it must not be soggy. Place the strainer in the pot. Add the chicken breast fillets (you can slightly cook them in the oven beforehand for 10 minutes with salt and pepper) Add the pot's lid and smoke the chicken until they are a brown-yellowish colour and firm.

Serves: 10 Prep time: 20 Minutes Cook time: 10 Minutes Ready in: 20 Minutes

Nutrition: Calories 19.4 Carbs: 1.4g Protein: 0.7g Fat: 1.2g

4 egg yolks
1 heap Tablespoon hot English mustard
2 Tablespoons white vinegar
salt and pepper to taste
oil- about 750ml
4 Tablespoons curry powder and tumeric mixture (take equal amounts of curry and tumeric, add it in a saucepan and quickly heat in on low heat to get a smoky, roasted spice mix)
½ cup honey
Add the egg yolks, mustard and white vinegar in a food processor and pulse lightly until just mixed.
Open the top part of the food processor while the machine is on,slowly pour in the oil in a thin stream.
The mixture will become thicker the more oil you add.
Season with salt and pepper to taste.
Add 4 tablespoons of the curry and tumeric mix and lastly add the honey.
Quickly blend to mix it well.
Store in the fridge for up to 1 week .
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