Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
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
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.
