For the curry mayonnaise, stir the cornflour and soup powder into the water, then bring to the boil briefly. Stir vigorously with a whisk to avoid lumps. Allow to cool.
Mix the egg yolks at room temperature with the cooled mixture and a good dash of vinegar and the mustard for about 5 minutes.
Then very slowly pour in the oil, stirring constantly, and mix until you have a thick sauce. Finally, season the curry mayonnaise with curry powder and Worchester sauce.
Related Recipes:
Mayonnaise with BasilThis super-fast basil mayonnaise is quite an excellent side dish for grilled food, fish & chips or...
Heligoland Crab SaladFor the crab salad, make a mayonnaise from the vinegar water, cornstarch, egg yolks, oil, salt, sugar and a...
Caribbean Chicken CurryFor Caribbean chicken curry, first wash chicken drumsticks, pat dry and skin. Peel and dice the onion. Halve...
Chestnut Parfait with Caramel CreamWarm the eggs, yolks and sugar in a water bath, then beat until cold. Mix in the not too stiffly beaten cream...
Bombay Curry1. cut onions into quarters. Grate carrots. Squeeze garlic. Chop ginger into small pieces. Quarter mushrooms...
Sausage Salad with MayonnaiseFor the sausage salad with mayonnaise, first skin the knackwurst sausages and cut into strips. Peel and finely...
Mayonnaise EggsFor the mayonnaise eggs, peel the eggs and cut them in half. Separate the yolks from the eggs and put them in...
Curry Chicken CasseroleFor the curry chicken casserole, wash the leeks and cut into fine rings. Cut apricots into narrow wedges. Fry...
MayonnaiseFor the mayonnaise, whisk the egg yolks until foamy, then drizzle in the oil drop by drop and whisk to a nice...
Vegetable CurryFor the vegetable curry, wash and chop the greens. Peel the ginger, onion and garlic and chop them as well...