Ingredients

• 3 tablespoons hot curry powder
• 1 cup Basic Mayonnaise, recipe follows
• 1/4 cup tamarind date sauce
• 2 tablespoons sweetened coconut milk
• Pinch salt
• 3 large egg yolks*
• 2 tablespoons Champagne vinegar
• 2 tablespoons Dijon mustard
• 1 lemon, juiced
• 2 dashes hot pepper sauce
• Fine sea salt
• 2 to 2 1/2 cups vegetable oil

Instructions

1. In a small skillet over medium-low heat, toast curry powder, stirring frequently, until aromatic, about 2 minutes. Transfer to a small bowl to cool. In a small bowl combine mayonnaise, tamarind date sauce, curry powder, coconut milk, and salt. Stir to combine. Keep refrigerated, in an airtight container, for up to one week.;
2. In a blender, combine egg yolks, vinegar, mustard, lemon juice, hot pepper sauce, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week. Yield: 3 cups *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly or anyone whose health is compromised.;