Condiment
Citrus, Ginger and Curry Dressing
Measure the juices rather than counting whole fruit, then whisk them into commercial mayonnaise. The finished dressing is meant to be spoonable but loose enough to drizzle.
- Yield
- 1 small batch
- Cuisine
- Contemporary
Bring it to the table
Use measured juice
Fruit sizes vary. Start with the measured amounts below and add any extra juice only a teaspoon at a time if you want a thinner dressing.
At the table
Drizzle sparingly over cooked fish, vegetables or a salad, with extra dressing served separately.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 180 g commercial mayonnaise
- 30 ml fresh orange juice
- 15 ml fresh grapefruit juice
- 10 ml fresh lemon juice
- 1/4 tsp curry powder
- 3/4 tsp fresh ginger — finely grated
- 3/4 tsp extra-virgin olive oil
- 1 pinch Espelette pepper
- salt — to taste
A few useful notes.
Commercial mayonnaise avoids making a separate uncooked egg emulsion.
The base batch uses measured juice quantities rather than a fixed number of fruits.
The recipe control represents one small batch, without a measured finished-volume claim.
The cooking plan
How to make Citrus, Ginger and Curry Dressing.
Wash the fruit before cutting and squeeze the juices. Measure the listed amounts, straining out seeds.
Whisk the mayonnaise, measured juices, curry powder, ginger and olive oil together until smooth.
Add Espelette and salt to taste. For a thinner dressing, add extra juice only a teaspoon at a time, stirring and tasting between additions.
Cover and refrigerate promptly at 40°F or below. Stir before serving and use within 2 days. Discard dressing left at room temperature for more than 2 hours.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Citrus, Ginger and Curry Dressing
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Ingredients
- 180 g commercial mayonnaise
- 30 ml fresh orange juice
- 15 ml fresh grapefruit juice
- 10 ml fresh lemon juice
- ¼ tsp curry powder
- ¾ tsp fresh ginger finely grated
¾ tsp extra-virgin olive oil- 1 pinch Espelette pepper
- salt to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Wash the fruit before cutting and squeeze the juices. Measure the listed amounts, straining out seeds.
- Whisk the mayonnaise, measured juices, curry powder, ginger and olive oil together until smooth.
- Add Espelette and salt to taste. For a thinner dressing, add extra juice only a teaspoon at a time, stirring and tasting between additions.
- Cover and refrigerate promptly at 40°F or below. Stir before serving and use within 2 days. Discard dressing left at room temperature for more than 2 hours.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Can I add all the juice from a whole orange?
Measure first; fruit sizes vary and extra juice can make the dressing too thin.
Does this require homemade mayonnaise?
No. Use commercial mayonnaise for this version.
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