Curry leaf mayonnaise
Servings:
6 people
This rather different dressing anoints all good grilled or roasted venison dishes very well – you can even dress up some leftover cold roasted venison with it for a fun and funky salad plate, maybe with some grilled veg or robust raw cabbage and some peppery leaves.
Ingredients
- 10 g curry leaves
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- salt and pepper
- a dash of Tabasco sauce
- 1 lime juice and zest
- 200 ml sunflower oil
Instructions
- Warm the oil to around 60 degrees and drop in the curry leaves. Carefully tip this all into a blender and whizz it to aid the infusion of the flavours. Set this aside for 20 mins to infuse.
- Pass the oil through a small sieve but don’t worry of a fewbits of curry leaf make it though.
- Place the egg yolk, Tabasco finely grated lime zest, lime juice, vinegar and mustard in a small mixing bowl and whisk them together.
- Slowly drizzle in the oil a little at a time, whisking all the while.
- Continue until all the oil is used up and season well with salt and a little pepper, taste and correct the seasoning if needs be. Store in the fridge for up to a week.
Recipe Notes
This unusual mayo is an interesting one, you do need to make the mayo element yourself as the oil must be infused with the curry leaf or it never quite hits the spot.
This rather different dressing anoints all good grilled or roasted venison dishes very well – you can even dress up some leftover cold roasted venison with it for a fun and funky salad plate, maybe with some grilled veg or robust raw cabbage and some peppery leaves.
Ingredients
- 10 g curry leaves
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- salt and pepper
- a dash of Tabasco sauce
- 1 lime juice and zest
- 200 ml sunflower oil
Instructions
- Warm the oil to around 60 degrees and drop in the curry leaves. Carefully tip this all into a blender and whizz it to aid the infusion of the flavours. Set this aside for 20 mins to infuse.
- Pass the oil through a small sieve but don’t worry of a fewbits of curry leaf make it though.
- Place the egg yolk, Tabasco finely grated lime zest, lime juice, vinegar and mustard in a small mixing bowl and whisk them together.
- Slowly drizzle in the oil a little at a time, whisking all the while.
- Continue until all the oil is used up and season well with salt and a little pepper, taste and correct the seasoning if needs be. Store in the fridge for up to a week.
Recipe Notes
This unusual mayo is an interesting one, you do need to make the mayo element yourself as the oil must be infused with the curry leaf or it never quite hits the spot.
