Archive for the ‘Mayonnaise’ Category

Going through my fridge, looking for lunch inspiration, I had some leftover curried mayo, about a cup of bulgar, and some fruit. It occured to me how delicious fruit and curry are in combination, so I decided to make a salad. Curry really likes watery fruits, so I chopped up some kiwi and catelope, threw in some red onion for colour and cucumber for crunch. Bulgur has a subtle light, nutty flavour and blended with the fruite beautifully. The result exceeded my expectations – I’ll soon have to find an excuse to make some curried mayo, so I can whip up a leftover salad!

Curried Bulgar and Fruit Salad
(2 servings)


1/2 cup curried mayonnaise (https://gourmeh.wordpress.com/2011/04/07/curried-mayo/)

1 cup cooked bulgar

3 inch piece of cucumber, chopped

1/4 cup of red onion, minced

1/8 of a catelope, chopped

3 kiwis, peeled and chopped

2 tablespoons of cilantro, chopped



Mix everything together.  Adjust any ingredient and serve chilled.  Garnish with extra chopped cilantro!

– Catherine

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Curried Mayo


Perfect with yam fries!


I had a few friends over and made a large bowl of curried mussels.  (Unfortunately, the mussels evaporated before a camera got anywhere near them.)  We had decided that in the spirit of moules et frites, we would accompany the mussels with yam fries.  Now one can never have too much curry in life, so for a dip we made some curry mayonnaise.  It was just scrumptious with the yam fries!  And versatile too – I used the remainder in a bulgar salad the next day for lunch!

This recipe comes from the fabulous Joy of Cooking. As curry is oil-soluble, sauteing it over low heat for a few minutes really strengthens its flavour!


Curried Mayo

(makes 1 generous cup)



2 tablespoons curry powder

2 tablespoons mild vegetable oil

1 cup mayonnaise (for a low-fat version, 1/2 mayo and 1/2 plain yoghurt would work just fine)

1 teaspoon fresh lime juice

1 teaspoon honey (or for a Canadian infused version, maple syrup is even more delicious)

1/4 teaspoon salt



Heat the oil and curry in a small skillet over low heat until fragrant, about 30 to 90 seconds.  Let cool, then whisk into mayonnaise.  Add the lime juice, maple syrup, and salt. Happy Dipping!


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