- 1 raw egg yolk, preferably from pastured hens
- 1 Tablespoon dijon mustard
- 1 Tablespoon fresh lemon or lime juice
- 3/4 to 1 cup avocado oil or very mild olive oil
- 1 teaspoon to 1 Tablespoon curry powder
- 1 teaspoon ground turmeric
- 1-2 cloves garlic, finely minced or pressed
- salt and pepper to taste (Black pepper enhances the absorption of curcumin, the inflammation and cancer fighting substance in turmeric, also responsible for its bright yellow color.)
- Optional: a rounded tablespoon or so full fat yogurt for some extra probiotic
- Place everything in a wide mouth jar or other tall and narrow shaped container. Either add the oil last, or let it sit until the oil rises to the top.
- Place an immersion hand blender into the jar so it rests the bottom. Keeping it on the bottom of the jar, turn the blender on high and hold it there as the egg yolk and other ingredients begin forming an emulsion with the oil. Within about a minute it will be mostly emulsified and thickening. At this point, move the immersion blender up and down to incorporate any oil still at the top.
- In a medium sized bowl, whisk the first 3 ingredients. Continue whisking while VERY slowly pouring in your avocado oil. Especially at the beginning, the stream of oil should be about the thickness of pencil lead.
- Patiently, continue whisking and pouring in the oil until the mixture thickens.
- Whisk or stir in the curry powder, turmeric, garlic, salt and pepper to taste, and optional yogurt (yogurt and curry just go well together in my opinion—it’s great either way).
- When it tastes really good to you, stir about half of it in with the chicken, veggies, fruit, and herbs. You can decide at this point how creamy you want your salad. Take a bite and add as much curry mayonnaise as you’d like (I usually use the whole batch).
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/curry-chicken-salad/