Lest we forget, mayonnaise is actually a sauce.
Yes, before Americans started schmearing it all over their sandwiches, this delicious emulsion of egg yolks and oil was used to add rich, velvety flavor to many dishes. And there are many different regional variances in its preparation.
While it's super easy to make your own mayo, sometimes it's easier to just to spice up some store bought mayonnaise. To be clear, Miracle Whip is NOT mayonnaise. It is Satan's tears and should never, ever be used. Ever. It's gross.
Allowing the curry powder to bloom prevents the sauce from tasting gritty.
1 medium shallot, minced
2 cloves garlic, minced
2 Tbl olive oil
2 tsp curry powder
1/2 cup mayonnaise
1/4 cup plain yogurt or sour cream
2 Tbl lemon juice
pinch of red pepper flakes
In a cold saute pan, combine oil and curry. Heat over a medium flame stirring for one minute. Add shallots and garlic to the oil. Season with salt and red pepper, and saute until tender (about 3 minutes). Remove from heat and allow to cool briefly.
In a mixing bowl, combine mayonnaise, yogurt, lemon juice, and shallot mixture. Mix thoroughly and chill for 15 minutes.
Try this versatile sauce with asparagus, sweet potato fries, or grilled salmon. Use it to liven up chicken and egg salads or add a little more sour cream and use as a dip for homemade beet chips or crudité!