Homemade Curry Mayonnaise from Scratch

Name: Homemade Curry Mayonnaise from Scratch
Cook time: 20 min
Total time: 20 min
Cuisine: Indian
Ingredients: shallot — 1 pcs; curry powder — 1 tbsp; egg yolks — 2 pcs; Dijon mustard — 2 tsp; white wine vinegar — 1 tbsp; vegetable oil — 250 ml; salt and ground black pepper by taste

20 minutes

Medium

I've often said that you can create countless delicious sauces from just a few basics like mayonnaise or béchamel. Today, we'll focus on a delicious take on mayonnaise.

The recipe calls for homemade mayonnaise as a base, but for those short on time, a good quality store-bought brand works just fine.

This sauce pairs wonderfully with meat, poultry, and all kinds of burgers and sandwiches. It's a great way to add a kick to simple french fries or a plate of veggie sticks. And of course, it makes for a fantastic salad dressing.

Sauces & Seasonings Indian cuisine

11.08.2025

Ingredients for 6 servings:

Base

Recipe:

Ingredient Notes:

Eggs. This recipe uses only the yolks of medium-sized chicken eggs. Each yolk weighs 18–20 grams.
If you are concerned about salmonella, you can replace the chicken yolks with quail yolks at a ratio of 1:5, as quail yolks pose much less risk.
Curry Powder. Use a standard yellow curry powder. Be sure the ingredients list contains only spices, with no added salt or fillers.
Onions. I use shallots in the recipe, but regular yellow onion works just as well as a substitute.
Oil. You can use any refined vegetable oil here. A simple sunflower oil is a great choice, but corn, canola, grapeseed, or a light olive oil are also excellent options.
Mustard. Mustard is essential as it acts as an emulsifier to bind the sauce and adds a sharp, distinctive flavor. Feel free to use any smooth, prepared mustard you have on hand, such as Dijon or classic American yellow mustard.
Acid. You have a few options here. The recipe calls for white wine vinegar, which you can easily swap for apple cider vinegar. Another great choice is lemon juice, as it gives the sauce a brighter, fresher flavor.

Let’s start cooking!

Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the finely chopped onion and sauté, stirring frequently, until soft, about 5 minutes.

Add the curry powder and cook for another minute, stirring constantly.

Remove from heat and let cool completely.

In a bowl, combine the egg yolks, mustard, and lemon juice. Whisk until smooth.

Begin beating the mixture with a mixer on medium speed. Begin adding the oil, first adding the first quarter drop by drop and slowly, and then adding it in a very thin stream. Beat until you get a thick sauce.

Add onions with curry and beat again until smooth.

The sauce is ready to serve.

Store it in the refrigerator for about 3-4 days, like homemade mayonnaise.

Enjoy!

This Homemade Curry Mayonnaise from Scratch recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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