The Unexpected Star: Curry Mayonnaise from the Soho Charcuterie

I remember stumbling upon this recipe years ago when I was first starting my culinary journey. It wasn’t the most glamorous-sounding dish, but something about the combination of curry and mayonnaise intrigued me. I was skeptical, but after one taste, I was hooked. This Curry Mayonnaise from the legendary, late Soho Charcuterie is more than just a condiment; it’s a flavor bomb ready to elevate anything it touches!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes (for optional almond toasting)
• Total Time: 25-30 minutes
• Servings: Varies (Yields approximately 1 cup)
• Yield: Approximately 1 cup
• Dietary Type: Vegetarian (can be made vegan with substitutions)

Ingredients

• 1/4 teaspoon cumin
• 1/4 teaspoon minced garlic
• 1/2 teaspoon grated fresh ginger
• 1 extra-large egg yolk (see variations for vegan option)
• 1 1/2 teaspoons red wine vinegar
• 1/2 lemon, juice of
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 teaspoons medium-hot curry powder
• 2 tablespoons chutney (mango chutney recommended)
• 2/3 cup soy oil (or other neutral oil)
• Optional:
  • 2 (7-oz) cans solid white tuna, drained
  • 1/2 cup chopped apple (Granny Smith for tartness works well)
  • 1/4 cup scallions, chopped
  • 3 tablespoons chopped celery
  • 2 tablespoons currants
  • 1/3 cup slivered almonds

Equipment Needed

• Mortar and pestle (optional, for grinding spices)
• Whisk
• Mixing bowl
• Small baking sheet (for optional almond toasting)
• Oven (for optional almond toasting)

Instructions

1. If using whole cumin seeds, begin by gently grinding the cumin in a mortar with the garlic and ginger until a paste forms. This releases their essential oils and intensifies the flavor. If you’re using pre-ground cumin, simply combine it with the minced garlic and grated ginger in a small bowl.
2. In a mixing bowl, combine the cumin, garlic, and ginger mixture with the egg yolk, red wine vinegar, lemon juice, salt, pepper, and curry powder.
3. Whisk all the ingredients together until well combined.
4. Slowly drizzle in the soy oil, whisking constantly. It’s crucial to add the oil gradually, as this emulsifies the mayonnaise, creating a smooth and creamy texture. Continue whisking until all the oil is incorporated and the mayonnaise is thick and glossy.
5. Stir in the chutney. This adds a touch of sweetness and a complex fruity note that complements the curry spices perfectly. Taste and adjust seasonings as needed. You may want to add a pinch more salt or a squeeze more lemon juice to balance the flavors.
6. Optional: For the tuna salad variation: Preheat your oven to 350°F (175°C). Spread the slivered almonds on a small baking sheet in a single layer. Toast them in the preheated oven for 10-15 minutes, or until they are lightly golden and fragrant. Watch them carefully as they can burn quickly. Let cool slightly.
7. Optional: For the tuna salad variation: In a separate bowl, combine the drained tuna, chopped apple, chopped scallions, chopped celery, and currants.
8. Optional: For the tuna salad variation: Fold in the prepared curry mayonnaise until the tuna salad is evenly coated.
9. Optional: For the tuna salad variation: Stir in the toasted slivered almonds.

Expert Tips & Tricks

• Room Temperature Ingredients: For the best emulsion, ensure your egg yolk is at room temperature. This helps it incorporate more easily with the oil.
• Slow and Steady: Adding the oil too quickly is a surefire way to break the mayonnaise. Drizzle it in slowly and steadily while whisking vigorously to create a stable emulsion.
• Spice Level: Adjust the amount of curry powder to your taste. If you prefer a milder flavor, start with 1 teaspoon and add more as needed. For a spicier kick, use a hotter curry powder or add a pinch of cayenne pepper.
• Vegan Variation: Replace the egg yolk with 2 tablespoons of aquafaba (the liquid from a can of chickpeas). This works surprisingly well as an emulsifier. You can also use silken tofu, blended until smooth.
• Chutney Choices: Experiment with different types of chutney! Mango chutney is a classic choice, but other options like apple chutney or even a spicy tomato chutney can add unique flavor profiles.
• Make-Ahead: The curry mayonnaise can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld and deepen over time.

Serving & Storage Suggestions

This Curry Mayonnaise is incredibly versatile. It’s delicious as a dip for crudités, a spread for sandwiches, or a topping for grilled fish or chicken. For the tuna salad variation, serve it on lettuce cups, in a sandwich, or as a side dish.

Store leftover curry mayonnaise in an airtight container in the refrigerator. It will keep for up to 3 days. Because of the raw egg yolk, it’s best not to leave it at room temperature for more than 2 hours. Freezing is not recommended, as it can affect the texture.

Nutritional Information

Please note that this is an estimate and will vary based on specific ingredients used.

Nutrient	Amount per Serving (approx. 2 tbsp)	% Daily Value
Calories	280 kcal	14%
Total Fat	30g	46%
Saturated Fat	4g	20%
Cholesterol	40mg	13%
Sodium	200mg	8%
Total Carbohydrate	2g	1%
Dietary Fiber	0.5g	2%
Sugars	1g	2%
Protein	0.5g	1%

Variations & Substitutions

• Vegan Curry Mayonnaise: As mentioned earlier, substitute the egg yolk with 2 tablespoons of aquafaba or blended silken tofu.
• Spicy Curry Mayonnaise: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mayonnaise for a spicy kick.
• Herbed Curry Mayonnaise: Stir in a tablespoon of chopped fresh herbs like cilantro, parsley, or mint for a fresh and vibrant flavor.
• Garlic Lovers: Roast the garlic before mincing for a sweeter, milder garlic flavor.
• Oil Alternatives: While soy oil is recommended, you can substitute with canola oil, grapeseed oil, or even light olive oil. Avoid strongly flavored olive oils, as they can overpower the other flavors.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground ginger instead of fresh ginger?
A: While fresh ginger is preferred for its brighter flavor, you can use 1/4 teaspoon of ground ginger as a substitute.

Q: My mayonnaise separated. What did I do wrong?
A: Separation typically occurs when the oil is added too quickly. Start over with a fresh egg yolk and slowly drizzle in the oil while whisking vigorously.

Q: Can I use a food processor or blender instead of a whisk?
A: Yes, a food processor or blender can be used, but be very careful not to over-process, as this can also cause the mayonnaise to separate.

Q: What kind of chutney works best in this recipe?
A: Mango chutney is the most traditional choice and provides a lovely balance of sweet and tangy flavors. However, feel free to experiment with other types of chutney like apple, peach, or even a spicy tomato chutney.

Q: How long will the curry mayonnaise last in the refrigerator?
A: The curry mayonnaise will last for up to 3 days in the refrigerator. Be sure to store it in an airtight container.

Final Thoughts

This Curry Mayonnaise from the Soho Charcuterie is a testament to how simple ingredients, when combined with creativity and care, can create something truly extraordinary. Don’t be afraid to experiment with different variations and find your own perfect blend of flavors. I encourage you to give this recipe a try – I promise it will become a staple in your kitchen! Share your creations and variations – I’d love to hear how you make it your own. Perhaps serve it alongside some grilled shrimp or chicken skewers for a vibrant and flavorful meal.