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Curry mayo adds a bold kick and a bunch of flavor to anything — fries, burgers, you name it. Even plain snacks feel way more exciting with a dollop. I always set out a dish of this dip at parties and folks finish it before anything else is touched.
I first made this on a whim for a backyard party, and people loved it so much I had to keep making more batches the whole night.
Tasty Ingredients
- Lemon juice: gives the dip a bright zing, squeeze your own for the best taste
- Honey: sneaks in just enough sweetness to cool down the heat, use liquid honey if you can
- Garlic: fresh cloves pack a punch, grab small ones with tight skins for extra pop
- Madras curry powder: bursts with spice and color, go for one that's fresh-smelling and bold
- Mayonnaise: creamy and rich, your mayo choice really makes a difference so use full-fat if possible
Simple How-To
- Serve and Store:
- Spoon your curry mayo into a bowl and set it out with slices of veggies, burgers, or hot fries. Leftovers? Pop them in a tight-lid container in your fridge for two weeks easy.
- Let Flavors Mellow:
- Chill the mayo for at least half an hour before eating. This resting time helps the curry and garlic really blend in and makes every bite taste deeper.
- Adjust and Taste:
- Taste a bit. Add extra curry powder if you want it spicier or squeeze in more lemon for more tang.
- Mix Everything:
- Dump your mayo, curry powder, smashed garlic, honey, and fresh lemon juice into a mixing bowl. With a fork or spatula, really work the garlic in and make sure no powder is hiding in lumps.
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Need-To-Know
The honey makes the spice so much fun — I especially love drizzling it over grilled chicken sandwiches. My kids steal it for dipping roasted potatoes and it’s a must for movie nights at our place.
Storing Curry Mayo
Move leftovers into a clean jar or a tightly shut tub. Keep it in the back of the fridge and always dip in with a fresh spoon. I've had it last up to two weeks this way, staying tasty every day.
Swap It Up
No honey on hand? Reach for maple syrup or agave for a plant-based version. Can’t find madras curry powder? Any curry blend plus a sprinkle of cayenne gives you almost the same kick. Want egg free? Try vegan mayo and you won’t miss a thing.
How To Serve
This sauce goes anywhere. Spread it on burgers, dollop over sweet potato wedges, drizzle thin over salads, or serve as dip with chicken strips. Sometimes I add more lemon to thin it, so it’s ready for salads or even as a drizzle for roasted veggies.
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Where It Came From
Dips like this started popping up in European and American cafés, with cooks mixing up spicy bits into creamy dressings for easy snacks and sandwiches. Madras curry powder in it? That sunny South Asian note fits right in next to classic American eats.
Common Recipe Questions
- → Does this curry mayo pack a lot of heat?
How spicy it gets comes down to your madras curry powder. Usually, you'll get a gentle heat and some sweet notes from the honey.
- → Is it easy to make this vegan?
Definitely, just use vegan mayo and trade out honey for a squeeze of agave.
- → What's the shelf life in the fridge?
Pop it in a sealed container in the fridge and it'll keep for around two weeks.
- → What should I eat curry mayo with?
Spoon it on sandwiches, burgers, dip your sweet potato fries, or serve with little snacks for a tasty boost.
- → Can I throw in another type of curry powder?
Madras curry powder brings classic flavor, but if you've got something else on hand, go for it and see what you like.
- → Does it get better if it sits awhile?
Letting it chill for half an hour lets all the flavors get cozy together, making it taste even better.