Indian mayonnaise dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Corn oil or ghee |
| 1 | small | Onion, finely chopped |
| 2 | teaspoons | Curry Powder |
| ¼ | teaspoon | Cayenne pepper |
| 1 | Piece ginger root, peeled, chopped (1/2\") | |
| ⅔ | cup | Mayonnaise |
| 1 | tablespoon | Tomato paste |
| 1 | tablespoon | Mango Chutney |
| 3 | tablespoons | Half-and-half OR |
| 3 | tablespoons | Plain yogurt |
| Cucumber slices, 1/2s (opt) | ||
| Cucumber skin strips (opt) | ||
| Fresh parsley sprig (opt) | ||
Directions
Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool.
In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt until smooth.
Turn mixture into a serving bowl. Chill at least 1 hour before serving. To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired.
Makes 1 cup.
NOTE: The consistency of this dressing may be thinned with the addition of a little more half-and-half or yogurt, if desired.
Dressing will keep in a covered container in refrigerator for several days. Serve as an accompaniment to cold meats and salads.