A quick, vibrant yellow Mayonnaise enhanced with curry powder and lemon juice. This dipping sauce is for all those looking for more flavors in this life!
With a spoon or small whisk, combine all the ingredients well. There should be no lumps left, and the curry mayonnaise should be evenly yellow.
Serve up as a dip or keep covered in the fridge to cool to use at a later time. (Please see post for storing and serving instructions.)
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Notes
The choice of plain flavored Mayonnaise to use to make this curried dipping sauce is yours. You can use classic mayonnaise, gluten-free mayonnaise, vegan egg-free mayonnaise or a country specific mayonnaise type such as Dutch mayonnaise or Japanese mayonnaise (to mention just a few).
Some Turmeric root types are more bright yellow than others. I have also come across orange turmeric root powder. Either one is fine and up to you.
Not all curry powders are the same. You will come across madras curry powder, British curry powder, German curry powder, Indonesian curry powder, Thai curry powder and many more. The only thing that doesn't exist is an Indian curry powder (it's an unknown ingredient in India). Some contain more yellow turmeric than others. I used a madras curry powder, and it contains moderate quantities of turmeric. Furthermore, keep in mind, that the older a curry powder, the less bright and flavorful it is.
You can use lemon or lime juice in this recipe, both are fine and will give your dip a different flavor profile.
I encourage trying this recipe with different ingredient variations because the result is always surprisingly delicious and refreshing.