How to make
Yolks should be from fresh eggs and have stood at room temperature for a little while. Pour into a deep, dry glass jar. Add salt, curry powder and 1 tablespoon freshly squeezed lemon juice.
The products are beaten with a blender and must first be mixed with a knife at the bottom of the jar. Initially place the beater on a slow speed and gradually increase the speed. The oil is added to a trickle, not to curdle the mayonnaise.
As it thickens, the mayonnaise is ready. Suitable to season meats, salads and pasta.
