This Homemade Moroccan Curry Turmeric Mayonnaise from Scratch recipe if made with the right oils (cold pressed oils like grapeseed), is a step in the right direction to clean eating which I am all about. This recipe also uses egg yolks which are some of the best of natures fats, high in Biotin and easy to digest AND low on the acid chart which makes them high on the alkaline chart. This homemade mayo is perfect slathered on a veggie burger, as a base layer to avocado toast or as a dipper to any fresh veggie you can think of.
| Prep Time | 5 Minutes |
| Servings |
1/2 Pint Jelly Jar
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Ingredients
- 1 egg yolk room temp
- 1/2 tsp dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp kosher salt + more to taste
- 1 tbsp Water ice cold
- 3/4 cup Very cold, cold pressed oil such as grape seed
- 1 tsp turmeric powder
- 1 tbsp Ras El Hanout Spice Blend {available in grocery store spice aisle}
- 1 tbsp Mango Chutney or your favorite chutney
Ingredients
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Instructions
- Add all ingredients except the oil in a food processor with the standard blade attachment.
- Blend on high 30 seconds and slowly start drizzling the cold oil at a very light stream.
- Blend until all of the oil has been blended and mayo develops a thick, creamy consistency.
- Add the turmeric, Ras El Hanout & Chutney and blend another 20 seconds. Add additional salt (if desired). Note that the salt and spices will continue to bloom in the mayo as it sits so do not over salt or over season if it seems mild at this point. Scrape into a jelly jar or desired storage container. Refrigerate, keeps up to 2 weeks.
Recipe Notes
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