Recipe: Curry mayo dressing

Ok, so I got the mayo bug – and you will be seeing a lot of recipes featuring mayo the next IMG_5359couple of months. My previous post was a recipe for a classic mayo and I am still really excited I have broken the code.

This version is a slightly thinner mayo, I added a whole egg, instead of only using egg yolk.

As I am also doing a Whole30 this month, it is the perfect way to replace sauces, dressing etc, which are usually made from dairy products. If you want to read more about Whole30, have a look at the official Whole30 website – there is lots of useful information, tips, and recipe ideas.

Whole30 is such a brilliant way to detox your body and break bad eating habits. It does take some will power, especially the first week, but stick to it and you will be amazed of the results. Some of the things I have learned from doing a Whole30:

  • yes, I do feel like I have the flu for a couple of days – it is the body getting rid of all the toxins (so endure, it’s good for you)
  • do not go low fat too, or you will feel hungry
  • my skin looks fresher and healthier – after an initial break out
  • improved sleep – I no longer wake up several time during the night
  • I eat smaller portions, simply because I feel full much quicker


1 egg yolk and 1 whole egg
250ml (2,5dl) oil (I use a light tasting olive oil)
1 tbsp white vinegar or lemon juice
1 tbsp curry powder
1 tsp turmeric powder
1/2 tsp salt
a pinch of pepper

Combine eggs and lemon juice or vinegar in a blender cup. Pulse with the blender a few times to mix the ingredients. Add 100ml (1dl) of the oil at a time. Make sure it is completely blended before adding more oil. The mixture should get thicker each time you add more oil. Because of the whole egg this is a thinner mayo than the plain mayonnaise recipe .

When the mayo has the consistency you want add the spices as well as salt and pepper and pulse until everything is mixed well.

The mayo will keep for about one week in the refrigerator.

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