Curry Mayonnaise is for all those Mayo and Curry powder loving folks out there.

It’s a simple way to spruce up your mayonnaise game and to add diversity to your dipping options for fries, roasted chicken and hot dogs.

Are you looking for dipping sauces? I can recommend my spicy mayonnaise or the velvety yum yum sauce.

What is it?

Curry Mayonnaise, also simply called Curry Mayo, is a curry powder enhanced Mayonnaise dipping sauce.

Curry powder is a yellow blend of spices created by the British during the Indian colonial rule. This spice blend is widely available in Europe and parts of Asia.

Moreover, curry mayo dipping sauce mainly emerged in the 2000 in France, as it was served with fish and crab sticks as a dip.

The Currywurst and Curry Ketchup creators, the Germans, caught up on that and since that you will be able to find curry mayonnaise sold in bottles and tubes throughout Europe.

Yet, it’s still not that well known all over the world, so I found myself mixing a homemade condiment version more than once.

Ingredients

Thankfully, preparing a homemade Curry Mayonnaise is simple enough. Here is a quick summary of the ingredients.

You will find all the US and metric measurement details further below in the recipe card for this curry dip.

• Mayonnaise – You can use either a store-bought Mayonnaise, a homemade classic mayonnaise, a Japanese Kewpie style Mayo or a French hand-whipped Mayonnaise. The choice is yours.
• Curry Powder – Many curry powder variations exist. I used my Madras-style curry powder, but you can also use German curry powder, Thai curry powder or Indonesian curry powder.
• Turmeric – To make the dipping sauce bright yellow. Adds to the aesthetics, and Turmeric powder is healthy.
• Lemon Juice or Lime Juice – freshly squeezed.

How to make it?

Here is an overview to help you quickly understand how this mayonnaise dip comes together.

Step 1

Place Mayonnaise into a mixing bowl.

Add curry powder, turmeric, and a few drops of lemon or lime juice to that.

Step 2

Combine everything well with a spoon or mini whisk until all the seasoning has been incorporated with the lemon/lime juice and mayonnaise.

Tips

• The spices should be well ground and there should be no lumps, or else they will be difficult to mix in.
• Choose a finely ground aromatic curry powder.
• I recommend keeping the mayonnaise at room temperature, before mixing the curry mayo together so that it incorporates better with the other ingredients.
• This recipe turns out best with a 5-minute blender mayonnaise.

Storing

I tend to prepare this sauce in advance, that means a few hours before I intend to use it at a picnic or for lunch/dinner.

For that reason, I mix it together and place it into small containers that can be closed with a lid. That way, the top of your mayonnaise won’t turn hard in the fridge.

You can also keep it in a serving bowl and wrap cling film over that. This will also keep it from hardening and cracking at the top (which really doesn’t look appetizing).

Store your mayonnaise always in the fridge, and it’s usually good for up to 2 days, as long as you don’t keep it out for all too long.

Mayonnaise spoils fast if kept out, most have raw eggs as an ingredient. So, keep that in mind.

Thankfully, putting this curry mayonnaise together is easy enough.

You can take a small quantity out of the fridge to serve up and keep the rest in the cold refrigerator. Just take out more whenever needed.

I don’t recommend freezing this mayonnaise because thawing it will be difficult and this will reduce the quality. You are better off making this quickly within 5 minutes.

Serving Ideas

We just love curry mayonnaise, and over the years we found ourselves using it in the most creative manner possible.

A simple way to serve up your spiced yellow mayo is as a dipping sauce, just like regular mayonnaise or ketchup.

Just imagine dipping your french fries, sweet potato fries, nuggets, chicken tenders, hot dogs, pigs in a blanket, surimi crab sticks and fish sticks into a homemade curry mayonnaise.

In fact, in France, they sell surimi imitation crab sticks with a small bag of curry mayonnaise as a snack.

Yet, this is not just a curry dipping sauce!

Another, out of the box, idea is to use this sauce just like a salad dressing. I use it with my imitation crab salad and my surimi green lettuce salad.

You can also switch regular mayonnaise in most salad recipes with this bright yellow mayonnaise, such as in a Japanese Kani salad or add this to a curry chicken salad.

This will take your lunch meal prep salad game to a whole new level! Just think sandwiches, wraps and burgers!

You could also switch regular Japanese mayonnaise with curry mayo to fill uramaki sushi rolls, such as a classic California roll or a spicy salmon inside out sushi roll.

Recipe