Curry And Mayonnaise Rusks Recipes

Steps:

• Mix 1/2 cup mayonnaise, 1 tablespoon ketchup, 2 teaspoons red curry paste, 1/2 teaspoon fish sauce and the juice of 1 lime. Season with salt.

Steps:

• In a bowl stir together the mayonnaise, the curry powder, the lime juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and garnish it with the paprika. Serve the mayonnaise with chicken or vegetables.

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

Steps:

• Melt the coconut oil in the micro or on stove top.
• Mix coconut and olive oil.
• Put all but the oils in blender or food processor container.
• Whiz till frothy.
• Slowly, very slowly, pour in the oil mix while the blender or processor is running.
• This thickens quickly; you will have to stop and scrape down, and it may not take all the oil mix.
• Once all is mixed put in covered container in fridge.
• Can be used in any recipe calling for mayo.
• You may like more mustard, more salt, less, etc.
• This is thicker than a typical homemade mayo, more like store bought.
• (Most large Wal-marts and groceries carry coconut oil near the crisco; it is an oil but is solid at room temp.).

Steps:

• Stir together until all ingredients are incorporated.
• Chill 15 minutes.

Steps:

• In mixing bowl, whisk together egg yolks and dry ingredients.
• Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
• Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit.
• Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, thin stream.
• Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated.
• Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.