If you’ve been craving a bold and creamy dip, this homemade curry mayonnaise recipe is just what you need! It’s perfect as a dip for fries, a spread for sandwiches, or a secret ingredient in your tuna or chicken salad.
I use my trusty old Magimix food processor for this recipe, but an immersion blender works just as well—and even a whisk if you’re feeling old-school (and strong).
Why You’ll Love This Homemade Curry Mayonnaise Dip
- Fresh, homemade flavor
- Ready in 5 minutes
- Works as dip or spread
- Adjustable sweetness & spice
- Gluten-free & vegan-friendly
Ingredients for Curry Mayo
- Oil – Avocado oil is mild and healthy; neutral oils like canola, sunflower, or light olive work too.
- Egg yolks – The creamy base that emulsifies the mayo. Use fresh for best texture.
- Garlic – Freshly grated or minced for a savory punch.
- Lemon juice – Brightens the mayo; lime works as a substitute.
- Honey – Optional sweetness; swap with maple or agave for a vegan version.
- Curry powder – Adds bold, warming spice.
- Salt – Balances and enhances all the flavors.
How to Make Homemade Curry Mayonnaise
- Combine salt, garlic, lime, egg yolks, honey, and curry powder in a food processor or bowl. Blend or whisk until smooth.
- Slowly drizzle in avocado oil while blending/whisking until fully emulsified. The mayo should be thick, velvety, and clingy.
- Serve immediately with fries, veggies, or sandwiches.
Tips for Success
- Use room-temperature ingredients. Ensure eggs and other ingredients are not cold to avoid separation.
- Start with a tiny drizzle of oil, especially at the beginning, to create a stable emulsion. Refrain from dumping a large quantity at once.
- Use a neutral oil for the base and add olive oil for flavor at the end if desired.
- If you find that the aioli is broken and separated, whisk a new yolk and slowly add the broken mixture to salvage it.
Storing the Homemade Curry Mayonnaise
Store in an airtight container for up to 4 days in the refrigerator. Freezing mayonnaise is generally not recommended because it’s an emulsion made of oil and egg yolks, and freezing can cause it to separate or break when thawed. Freezing eggless aioli is possible, but it’s not ideal because the texture and consistency may change after thawing.
Serving Suggestions for Curry Mayo
I personally love this curry mayo with a crispy potato – think fries or roasted potatoes. It would also work really well as a dip for anything from fried chicken to celery sticks. Use it instead of regular mayo in a sandwich to add a subtle spicy kick.
FAQ’s On Making This Curry Mayo
What is curry mayonnaise made of?
Curry mayonnaise is typically made by blending mayonnaise with curry powder, lemon juice, garlic, and sometimes a touch of honey or sweetener. In this homemade curry mayonnaise recipe, we start from scratch with egg yolks and oil for a rich, creamy texture.
How do you make homemade curry mayonnaise?
To make homemade curry mayonnaise, whisk or blend egg yolks, lemon juice, garlic, honey, curry powder, and salt together. Slowly drizzle in a neutral oil like avocado or canola oil while blending until thick and emulsified. This method creates a fresh and flavorful curry mayo from scratch.
How long does homemade curry mayonnaise last?
Homemade curry mayonnaise can be stored in an airtight container in the refrigerator for up to 4 days. Since it contains fresh egg yolks, it’s best consumed within this time frame for optimal taste and food safety.
What can I serve with curry mayonnaise?
Curry mayonnaise is super versatile — perfect as a dip for fries, roasted potatoes, and veggies, or as a spread for sandwiches, burgers, and wraps. It also works great as a base for tuna or chicken salad.
Easy Homemade Curry Mayonnaise (Curry Mayo)
Ingredients
- ½ cup neutral-tasting vegetable oil I like avocado oil
- 1 clove garlic grated finely
- 2 tsp lemon juice
- 2 egg yolks
- ½ tsp salt
- 1 tbsp honey
- 1½ tsp curry powder
Instructions
- Add the egg yolks, salt, honey, lime juice, garlic and one and a half teaspoon curry powder into the bowl of a food processor or immersion blender and blend all ingredients together until your homemade curry mayonnaise is thick and creamy.
- While blending, (very) slowly trickle in the oil. Once you've poured the last of the oil the aioli should be emulsified and ready. Switch off the food processor.
- Taste and adjust seasoning as required.
Notes
- Use room-temperature ingredients. Ensure eggs and other ingredients are not cold to avoid separation.
- Start with a tiny drizzle of oil, especially at the beginning, to create a stable emulsion. Refrain from dumping a large quantity at once.
- Use a neutral oil for the base and add olive oil for flavor at the end if desired.
- If you find that the aioli is broken and separated, whisk a new yolk and slowly add the broken mixture to salvage it.
Nutrition
This curried lemon mayo is quick, easy, and perfect for crispy snacks. Made with just a few basic ingredients in 5 minutes, it’s a punchy, lightly spicy dip that pairs with fries, veggies, sandwiches, and more.
Give it a try and let me know what you think in the comments!
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