CURRY MAYONNAISE (1/2 cup)
	      	Adapted from a recipe of Bernard Moret

Prepare 1/2 cup mayonnaise base as follows:

Equipment: a small glass bowl
           a small wire whisk

Ingredients:
1 egg yolk
1 tsp prepared Dijon mustard (I use Grey Poupon)
1/2 c sunflower oil (other flavorless oil can be used, but I like sunflower
		     because it is light)
1 T. fresh lemon juice

Place the egg yolk and mustard in the bowl and beat until smooth.

Constantly beating the mixture, slowly add the oil.  This is the only tricky
part.  Egg yolks don't like to pick up oil, especially initially.  If you
add too much at once the egg and oil will stay separated and you won't
get mayonnaise.  If you add it too slowly, it takes forever to make.  It takes
me about 7-10 minutes to add in the cup of oil.  I add a few drops (or a little
bit more) and whisk it in.  Then another few drops, and whisk it in.  You
will see how the oil gets incorporated.  Once you get the hang of it is easy.

About halfway through, the lemon juice.


Now turn this into curry mayonnaise by adding
1/8 tsp ginger powder
1 medum mashed clove garlic
1/2 tsp honey or a litle more
1 and 1/2 tsp curry powder
1 tsp hot mango chutney (you can find this at the co-op or an Indian market)
    Some of the groceries carry Sharwood's brand chutneys, which aren't as
    good as the ones from India, but will do just fine.

Mix well and let rest for a few hours before serving.