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    Salad Dressing, Light Curry Mayonnaise


    Source of Recipe


    Gourmet Magazine, 1989

    Recipe Link: http://communities.msn.com/recipesfornoncooks/saladsampdressings.msnw

    List of Ingredients




    1 large egg

    5 teaspoons fresh lemon juice

    1 teaspoon Dijon-style mustard

    1 tablespoon curry powder, or to taste

    1/4 teaspoon salt

    1 cup vegetable oil

    1/3 cup plain yogurt

    Recipe



    1. In a blender or food processor fitted with the metal blade with the motor on high, blend the egg, lemon juice, mustard, curry powder, and salt. Add the oil in a slow stream.

    2. Transfer the mayonnaise to a bowl and stir in the yogurt. Serve the dressing with poached chicken, cooked shellfish, rice salad or cruditiés.

    Yields about 1-1/2 cups

 

 

 

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