Curried mayonnaise

• 1 egg
• 2 egg yolks
• 1/4 cup curry powder
• 1 1/2 tablespoons chutney
• 1 1/2 tablespoons tarragon vinegar
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cup soy or light vegetable oil, approximately

1. Put all the ingredients except the oil in a food processor or mixing bowl.
2. If mixing by hand, it is advisable to chop the chutney into small pieces.
3. Puree or whisk together, slowly adding the oil to reach desired mayonnaise consistency.
4. Taste and adjust salt and pepper seasoning.

egg, egg yolks, curry powder, chutney, tarragon vinegar, freshly squeezed lemon juice, salt, pepper, soy

Taken from cooking.nytimes.com/recipes/5065 (may not work)