Indian Spiced Mayonnaise Recipes

Steps:

• 1. Heat oil in a small saute pan over medium-low heat. Add onion and cook until it is limp, about 7 minutes, stirring frequently. Add spices and pepper totaste. Cook, stirring constantly, for 2 minutes. Remove from heat and let cool.
• 2. Put mayonnaise in a small bowl and fold in spice mixture. Refrigerate, covered, until well chilled.

Steps:

• Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.)

Steps:

• Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

Steps:

• For Sandwiches:
• Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
• Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
• For Mayonnaise:
• Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.

Steps:

• Beat egg yolks on medium speed until slightly thickened.
• Add lemon juice, mustard, salt; beat one minute.
• Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
• SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
• Fold in water, lemon juice, salt and curry powder.
• Serve at room temp; refrigerate leftovers for up to a week.
• REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.